Clean brussels sprouts by cutting off the stem end and removing the tough outer leaves. Slice each sprout in half.

Bring some water to a boil in a medium saucepan with a steamer insert. Steam the sprouts for 5 minutes or until they turn bright green and begin to soften. Transfer to a baking dish, and toss with mustard. Roast at 450 for 40 minutes or until tender (check them after 20 minutes or so - if they start to get too dark, cover the dish with foil).

Add cranberries, agave, orange concentrate, and ginger to a small saucepan over medium-low heat. Gently warm the mixture until the cranberries soften and become slightly syrupy/glazed - about 5-10 minutes. In another small pan, heat the butter over low heat until it melts and begins to brown - about 4 minutes.

Add the cranberries and butter to the brussels sprouts; mix gently to combine. Season to taste with salt and pepper.