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Preheat oven to 450°F (230°C).
Bring a large pot of salted water (2 teaspoon salt) to a boil. Add 1 ½ lbs Brussels sprouts and cook 10–12 minutes, until fork-tender but not mushy.
Drain and spread Brussels on a towel to dry completely — moisture is the enemy of crisp. Line a large sheet pan with parchment or lightly oil it.
Place the sprouts on the tray, then press each one down gently using the bottom of a glass or measuring cup until flattened to about ½-inch thick.
Evenly sprinkle ½ teaspoon garlic powder and ¼ teaspoon each smoked paprika and black pepper.
Bake for 20-25 minutes, flipping halfway.
While that is cooking, into a small bowl add 2 tablespoon melted vegan butter, 2 cloves minced garlic, and 1-2 tablespoon fresh parsley. Stir together and set aside.
When Brussels are done, brush the garlic butter across them. Top with flakey salt if desired.