Remove the base and stalks of the fennel, and cut into wedges.
Slice 1 red bell pepper in strips.
Peel carrots and cut into 1/2 inch wedges.
Place everything in a big roasting tray.
Use a big bowl to combine the olive oil with the Italian herbs, grated or chopped garlic, and chicken broth. Pour veggies and toss them to coat veggies.
Season with a generous amount of salt and cracked black pepper.
Cover the tray with aluminum foil and bake in a 450F preheated oven for 45 minutes.
Meanwhile, brown sausages (or marinated chicken breast if you choose). Brown them for color and flavor - no need to cook through. Slice each sausage in half after browning.
After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes.
If they are fork tender, place the sausages in the pan. Pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes. Flip meat after 15 minutes, basting each item with the pan juices.