2 lbs carrots, peeled and cut into 1-inch sections diagonally
1 1/2 lbs Brussels sprouts
1 apple (sweeter variety, like Honeycrisp)
Juice of 1/2 lemon
1/2 cup roasted pumpkin seeds
1/2 cup crumbled blue cheese (omit for vegan version)
2 handfuls arugula
Olive oil, for roasting
1/4 cup Red Duck Sweet Mustard Peppercorn BBQ Sauce, plus more to taste
Preheat oven to 400F.
On a large baking sheet, combine the carrot pieces with a generous drizzle of olive oil. Season with salt and roast for 30-40 minutes, until tender. Halfway through roasting, use a spatula to turn pieces to ensure even browning.
When carrots are done, transfer to a large bowl and set aside. Meanwhile, preheat the broiler on high.
Use a food processor or a knife to roughly chop the Brussels sprouts (the pieces don't have to be perfectly even). Toss Brussels sprouts with olive oil and a little salt, and spread evenly on the same sheets used for the carrots. Broil Brussels sprouts for 6-10 minutes, until deeply charred in spots and mostly tender.
Meanwhile, julienne the apple and soak in the lemon juice, plus enough cold water to cover completely. When Brussels sprouts are done, transfer them to the same bowl as the carrots. Drain the apples well, and toss those into the same bowl, followed by the pumpkin seeds, blue cheese, and arugula. Drizzle with Red Duck Sweet Mustard Peppercorn BBQ Sauce, and toss gently.
Serve immediately, drizzled with additional Red Duck Sweet Mustard Peppercorn BBQ Sauce. Serves 4.