Preheat your oven to 425°F (218°C) and line a large sheet pan with parchment paper.

In a large bowl, combine halved Brussels sprouts, cubed butternut squash, and small cauliflower florets. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper. Toss until coated.

Spread the vegetable mixture in a single layer on the sheet pan and roast for about 5 minutes.

Slice the apple chicken sausages into 1-inch coins. After 5 minutes, add the sausage slices to the veggies and drizzle with more olive oil. Toss gently and return to the oven.

Roast for an additional 18-20 minutes until sausages are golden brown and vegetables are tender.

If adding bacon, cook it in a skillet over medium heat until crispy. Chop into small pieces.

Serve the roasted mixture over grains and garnish with bacon, Parmesan cheese, and fresh herbs.