Cut a small cross in the base of each sprout. Boil for 5 - 10 minutes or until softened. Melt the margarine in a separate saucepan. Add all the remaining ingredients, blend well. Heat gently and stir frequently until thickened. Drain the Brussels sprouts and pour over the sauce.
Microwave: Place the Brussels sprouts in a microwave proof dish, add 2 Tbsp water. Cover and cook on high power for 6 - 8 minutes. Cook the margarine on high power for 30 seconds. Add the remaining ingredients and cook on high power for 1 minute. Stir well.