In a medium size mixing bowl combine: chicken broth, remaining salt and pepper, Dijon mustard, balsamic vinegar, and apple sauce. Whisk together and set aside.
In the same skillet over medium high heat add the remaining 1 tbsp olive oil, onion, garlic, Brussels sprout halves, rosemary and sage leaves. Stir fry until veggies are lightly browned and softened for about 5 minutes.
*all nutritional data are estimates based on the products I used*