Preheat the oven to 425 degrees.
Line a baking sheet with aluminum foil or grease the pan well with Riva del Garda olive oil. Trim off the dry outer leaves of the Brussel sprouts, cut the bottoms off and slice each sprout lengthwise. In a large bowl, toss together the Brussel sprouts with 2 T of olive oil, and the salt and pepper. Transfer the sprouts to the baking sheet and roast until they are tender and caramelized: about 20 minutes. Remove from oven and put the sprouts back in the bowl. Add the remaining olive oil, the Ginger Balsamic Vinegar Glaze and Balsamic Vinegar. Toss to coat evenly. Adjust seasonings as desired. Serve at once as an appetizer or side dish.