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

Trim the ends of the Brussels sprouts and cut them in half. Dice the butternut squash and chop the cauliflower. Toss the vegetables in a bowl with olive oil, rosemary, thyme, salt, and pepper.

Spread the seasoned vegetables in a single layer on the baking sheet and roast for about 5 minutes.

Slice the apple chicken sausage into 1-inch coins. After 5 minutes, add the sausage to the baking sheet and drizzle with more olive oil if desired.

Return to the oven and roast for an additional 18-20 minutes until the sausage is crispy and the vegetables are tender.

Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove, drain, and chop for garnishing.

Serve the roasted mixture over cooked rice, couscous, or quinoa, topped with bacon, Parmesan, and fresh herbs.