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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.
Run the cooked sprouts under cold water to stop the cooking process. Drain well then pat as dry as possible.
Preheat oven to 425°F (218°C).
Stir the cooked sprouts together with 2 Tbsp olive oil, ¼ cup nutritional yeast, 1 tsp salt, and ½ tsp ground black pepper.
Transfer sprouts to a parchment-lined baking sheet and spread them out. Use a cup to gently but firmly smash each Brussels sprout to flatten.
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.