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Boil: Bring a large pot of water (½ full) to a boil. Add 2 lbs small Brussels sprouts and cook until fork-tender, about 10 minutes. When finished, run under cold water to stop the cooking process. Drain well then pat as dry as possible. Preheat oven to 425°F (218°C).
Smash: Transfer sprouts to a parchment-lined or greased baking sheet and spread them out. Use a cup to gently but firmly smash each Brussels sprout to flatten.
Dry: Using a few paper towels, pat dry the Brussels sprouts.
Flavor: Spray or brush each flattened sprout with oil. In a small bowl combine ¼ cup nutritional yeast, 1 tsp salt, and ½ tsp ground black pepper. Sprinkle mixture over the Brussels sprouts.
Bake: Bake for 25 to 30 minutes. If not crispy and browned at 30 minutes, switch your oven setting to 'broil' and cook for 1 or 2 minutes, watching very closely the whole time, until they're golden brown.