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Sauteed Brussels Sprouts


  • 3 slices of bacon
  • 1 tbs. Panola Pecan oil
  • ½ onion, chopped
  • 1 ½ lbs. Brussels spouts, trimmed and halved
  • 6-7 dashes of Panola Clearly Hot Sauce
  • Salt and Pepper to taste
  • Chicken broth


Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add the pecan oil to the pan. Add chopped onion and sauté for about a minute. Add Brussels spouts and coat in oil Season with Clearly, salt and pepper. Cook Brussels spouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Top with crumbled bacon and serve.