Start by bringing a large pot of water to a boil, filling it halfway. Once boiling, add the small Brussels sprouts and cook them until they are fork-tender, which should take about 10 minutes.

After cooking, drain the Brussels sprouts and run them under cold water to halt the cooking process. Make sure to drain them well and pat them dry as much as possible.

Preheat your oven to 425°F (218°C).

Next, place the Brussels sprouts on a baking sheet lined with parchment paper or greased. Use a cup to gently smash each sprout until they are flattened.

With a few paper towels, pat the smashed Brussels sprouts dry.

Spray or brush each flattened sprout with oil. In a small bowl, mix together the nutritional yeast, salt, and ground black pepper, then sprinkle this mixture over the Brussels sprouts.

Bake the sprouts in the preheated oven for 25 to 30 minutes. If they aren't crispy and browned after 30 minutes, switch your oven to the broil setting and cook for an additional 1 to 2 minutes, keeping a close eye on them until they turn golden brown.

For best results, leave most of the stem intact when smashing the sprouts to help the leaves stay together. Just trim the very bottom off each stem.

If you have any leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, place the Brussels sprouts back in the oven or air fryer to restore their crispiness.