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

In a large mixing bowl, combine the trimmed Brussels sprouts, cubed butternut squash, and small cauliflower florets. Drizzle with olive oil, then sprinkle in the dried rosemary, thyme, kosher salt, and black pepper. Toss together until evenly coated.

Spread the seasoned vegetable mixture onto the prepared baking sheet in a single layer and roast for 5 minutes.

Slice the apple chicken sausage into 1-inch coins and toss with remaining olive oil.

Add the sliced apple chicken sausage to the baking sheet with the veggies after the initial roasting. Roast for an additional 18-20 minutes until browned and tender.

Meanwhile, cook bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove and chop into bite-sized pieces.

Serve the roasted mixture over grains, topped with crispy bacon pieces, Parmesan cheese, and fresh herbs.