Preheat the oven to 350°F. Grease a 1-quart casserole dish with oil or spray with gluten-free nonstick cooking spray.

Using a steamer or large pot of boiling water, steam the Brussels sprouts until they just begin to turn bright green, about 3-5 minutes. Strain and set aside.

Meanwhile, in a large frypan, add oil and sauté the onion and garlic until the onion is translucent. Add the mustard, vinegar, broth, and salt. Stir to combine. Add the Brussels sprouts and stir to coat them with the mixture. Continue to cook for about 10 minutes, stirring often, until they are coated and the mixture begins to caramelize slightly. Add coconut sugar, to taste.

Transfer the mixture to the casserole dish and bake, uncovered, for 20-25 minutes, or until some of the sprouts begin to brown. Sprinkle with coconut/tempeh bacon, if desired, and serve. May be frozen.