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Lightly sauteed brussels sprouts served with crispy bacon bites and crunchy sunflower seeds
1 pound DOLE Brussels Sprouts, trimmed
Cook Brussels sprouts in boiling, salt water in medium sauce pan 6 to 8 minutes or until tender crisp; drain. Cut Brussels sprouts in half, if desired.
2 tablespoons olive oil3 slices bacon, cooked, drained and crumbled2 tablespoons sunflower seedsSalt and ground black pepper, to taste
Saute Brussels sprouts in hot oil in large skillet with cooked bacon and sunflower seeds 2 to 3 minutes or until heated through. Season with salt and pepper, to taste.
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