Preheat your oven to 425 degrees. In a small bowl, whisk together the broth, EVOO, Italian seasoning, garlic cloves and 1 tsp EACH of salt and pepper. Set aside.
Place the fennel, carrots, potatoes, onion and peppers in a large roasting pan. Pour the garlic-oil mixture over the veggies and toss well to coat all of the potatoes and veggies.
Cover the roasting pan with foil and roast for 25-30 minutes until the potatoes and veggies are fork-tender. While the veggies are roasting, brown the sausages in a large skillet over high heat. They don’t have to be cooked all of the way through, but they should have a good color on them.
Remove the sausages and slice into thirds. Add the sausages to the roasting pan, along with the balsamic vinegar and stir together. Roast, uncovered, for another 25-30 minutes until the sausages are cooked through and the veggies are tender and carmelized.
