Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced apple chicken sausage to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the diced onion, carrots, and Brussels sprouts to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the red bell pepper, diced apples, and minced garlic to the skillet. Cook for an additional 3-4 minutes, stirring frequently.
Sprinkle the dried thyme, smoked paprika, salt, and black pepper over the vegetables and apples. Stir to combine.
Pour in the chicken broth and apple cider vinegar. Stir well, then cover the skillet with a lid and reduce the heat to medium-low.
Simmer for 7-8 minutes, or until the vegetables are tender and the liquid has mostly evaporated.
Return the cooked apple chicken sausage to the skillet and stir to combine with the vegetables and apples.
Cook for another 2 minutes to heat through.
Remove from heat and sprinkle with chopped fresh parsley before serving.