Making 4 lbs of brussels sprouts with bacon, best to roast sprouts and add bacon after or cook together in batches on stovetop?

I like to do it on the stovetop so you can actually cook the sprouts in the bacon fat, but 4 pounds is a lot, which means a lot of batches. What about cooking the bacon first to render the fat on the stove, and then roasting the sprouts in the bacon fat on one big sheet pan? Then you don't miss out on that flavor, and you can toss everything together at the end.