I'm a food scientist, and this is my secret for making the crispiest restaurant-style brussels sprouts. Parboil, then rinse under cold water to stop the cooking process, dry them super well, then add nutritional yeast, salt, pepper, and oil. And now to the secret. Smash them. This releases their water and gives them more surface area to get ultra crispy in the oven. If you think you don't like brussels sprouts, try this one.