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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).
Stir: Stir cooked sprouts together with 2 Tbsp olive oil, ¼ cup nutritional yeast, 1 tsp salt, and ½ tsp ground black pepper.
Smash: 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: 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.