Preheat oven to 400℉
Clean and trim off ends of the sprouts, thinly slice or shred in a food processor
Toss sprouts in a large bowl with EVOO, 2 tbsp balsamic vinaigrette, salt and pepper
Spread the sprouts in one even layer on a large sheet pan.
Roast for 25 minutes, mix the sprouts after 10 minutes to cook evenly.
Remove from oven and toss sprouts in a large bowl with remaining balsamic vinaigrette
Serve immediately.