Quick Brussel Sprout leftovers!

After a few meals, I had some random bits left over--1/2 cup of thick homemade tomato sauce, 1/4 cup rough chopped red onion, 1/2 cup veggie broth, and brussel sprouts (15-20ish?).


Prepare the sprouts by cutting off the stem end and cutting in half, removing any loose or damaged leaves. In a medium-sized skillet, heat about a teaspoon of peanut oil over medium-high until just shimmering. Add the brussel sprouts and onions and stir to coat in the oil. Crank the heat up to high, and sautee until the sprouts start to just brown. Add the garlic and sautee until more of the sprouts have caramelized, stirring frequently. Reduce heat to medium, add the broth, cover, and steam for 1 minute. Remove the lid, turn up heat to medium-high and reduce the broth to where it just barely covers the bottom of the skillet. Add about 1 Tbl of balsamic and reduce, season with salt and pepper. Turn off heat, add tomato sauce and stir to incorporate. Serve with a bit of grated Parmesan on top.