Preheat oven to 375 degrees F.
Heat the oil(s) in a large (12-inch) non-stick wok or skillet over medium heat.
Add the cleaned brussels sprouts and stir-fry so that all are coated with the oil, 3-5 minutes. Add more oil if needed but not so much that you get a puddle in the pan. Some of the sprouts will brown slightly, and the outside leaves will take on a soaked look.
Transfer the sauteed sprouts to a shallow 9 x 13-inch baking dish. Spread them out as much as possible. It's worth turning as many of the cut sides down, especially around the edges of the pan, without spending a huge amount of time at it.
Sprinkle the salt and seasoning mix evenly over the sprouts.
Place pan in the oven and roast for at least 40 minutes, stirring every 20 minutes. I've learned it takes a bit longer at high altitude, nearly 60 minutes depending on how large the sprouts are. They are done when the sprouts have softened and browned and are tender and flavorful.
Remove from the oven and allow to cool for about 5 minutes. If they are done before the rest of your meal, do NOT cover with foil to keep them warm. They will steam and become soggy and develop a cabbage-y flavor. Yuck. Better to place them back in the oven at around 300 degrees F. They will continue to caramelize at that temperature, but shouldn't burn.
Sprinkle with just a little more good sea salt before serving, or serve extra salt on the table.