[MUSIC] I have a two-step process to appreciating the magic that is Brussels. Step one, think of them as little baby cabbages. The they just become infinitely more endearing. Step two, roast them. So many people boil sprouts. But getting good caramelization on their little leaves is key. Toss them in olive oil. Season with salt and pepper. And then sprinkle them with pieces of bacon or country ham. And you'll become a Brussels believer. [MUSIC]
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