2 Beer Brat Sausages

1 Honeycrisp Apple

1 lb Rainbow Carrots

2 Tbsp Butter (ghee for paleo)

2 Tbsp Olive Oil

2 sprigs Thyme (optional)

1 sprig Rosemary (optional)

Sea Salt and Pepper

Preheat your oven to 400 degrees. Trim the tops from the carrots and scrub them well. Cut larger ones in half, lengthwise. Toss with one tablespoon of olive oil and a sprinkle of sea salt and pepper. Place in a roasting pan with two sprigs of thyme and the rosemary, if using. Roast for 10-12 minutes, until tender. Meanwhile, heat a small sauté pan over medium-high heat.  Add one tablespoon of olive oil, then the sausages.  Sear for 4 or 5 minutes per side, until golden brown and cooked through. While the meat is cooking, peel and cut the apple into small cubes. Remove sausages from pan and add the butter and apples. Sauté until the fruit is soft. Serve the sausages with the carrots and apples.