Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends. Cut brussels sprouts in half vertically.
Combine brussels sprouts, carrot, and caraway seeds in a large saucepan; add water to cover. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Drain; return mixture to pan. Add lemon juice and remaining ingredients, stirring gently until margarine melts. Serve immediately.