Preheat oven to 400˚F, arrange the oven rack to the middle position.
Line a cookie sheet with parchment paper.
Slice each Brussel sprout into 4-5 slices (not quarters), and place on the cookie sheet, let some of the leaves separate and come loose.
Toss the Brussels sprouts with the olive oil, sprinkle with granulated garlic, salt and nutritional yeast.
Bake for a total of 40-45 min, toss after 30 minutes.