3/4 pound small yellow potatoes, halved

4 Ruby Frost apples, cored and cut into thick wedges

2 parsnips, peeled and cut into coins

1 small bunch broccolini

2 tablespoons olive oil

1 teaspoon fresh thyme, chopped

1/2 teaspoon fresh rosemary, chopped

4 chicken sausages

salt and pepper

Heat oven to 425ºF.
Combine the potatoes, apples, parsnips, and broccolini on a rimmed baking sheet. Drizzle with olive oil; toss to coat. Springle with the fresh herbs.
Spread the vegetables out so they're in a single layer and add the sausages to the baking sheet. Season everything with salt and pepper.
Roast for 20 minutes, or until the apples and potatoes are fork-tender.