Preheat oven to 425 degrees
Line a baking sheet with aluminum foil
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise
In a large bowl, toss brussels sprouts with 4 tsp. olive oil, salt, and pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add Profile Balsamic Vinaigrette and toss to coat evenly.