Parboil the Brussels sprouts

• Bring a pot of water to a boil and parboil the Brussels sprouts until just tender.
• Drain and rinse under cold water to stop the cooking process.

Dry the sprouts

• Dry the sprouts very well so they can crisp up in the oven.

Season the sprouts

• In a bowl, toss the sprouts with the nutritional yeast, salt, pepper and olive oil until evenly coated.

Smash the sprouts

• Press each sprout flat to release their water and create more surface area for crisping.

Roast until ultra crispy

• Arrange the smashed sprouts on a baking tray in a single layer.
• Roast in a preheated oven at 220 °C until deeply golden and crispy.