Mix apple juice, raisins, lemon juice, mustard and caraway seeds.
In a 9 x 13 baking dish, mix the brussels sprouts, squash, beans and carrots. Pour on the juice mixture and toss well.
Cover with foil and roast, uncovered for 15 to 20 minutes or until the liquid is reduced and the vegetables are tender.
Sprinkle with the poppy seeds.