Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine halved Brussels sprouts, cubed butternut squash, and cauliflower florets. Drizzle with olive oil and add dried rosemary, thyme, kosher salt, and black pepper. Toss to coat the vegetables with seasoning.

Spread the seasoned veggies evenly on the baking sheet and roast for approximately 5 minutes.

Slice the apple chicken sausage into 1-inch coins. In a separate bowl, mix the sausage with the remaining olive oil.

After 5 minutes, remove the sheet pan from the oven, add the sausage, and toss everything together.

Return to the oven and roast for another 18-20 minutes until the veggies are tender and sausage is crispy.

While roasting, cook bacon in a skillet over medium heat until crispy (about 5-7 minutes) and set aside to drain on paper towels.

Once finished, remove the pan from the oven, let it cool briefly, and top with crumbled bacon. Serve with grains and optional garnishes of Parmesan and fresh herbs.