Preheat the oven to 425 degrees F. Line a large baking sheet with parchment or foil.

In a large bowl, add the baby potatoes, broccoli or cauliflower florets, and carrots. Drizzle with 2 tablespoons olive oil and season with kosher salt and ground black pepper. Toss to coat and arrange on the prepared baking sheet. Roast for 10 minutes.

Add the chicken sausage and bread to the same bowl. Toss to lightly coat and add remaining 1 tablespoon olive oil if needed. After the vegetables have roasted for 10 minutes, add the seasoned sausage and bread to the baking sheet. Roast for an additional 10-15 minutes, or until fork-tender and browned as desired.

Rub the inside of a small pot or saucepan with the garlic clove, then add 1 cup of the wine. Bring to a boil over medium-high heat and cook until reduced by half, about 8-10 minutes.

Create a cornstarch slurry by whisking the cornstarch into the remaining ¼ cup wine. After the wine is reduced, reduce the heat to medium-low, remove the garlic, and add the cornstarch slurry. Simmer, stirring occasionally, until thickened, about 2-3 minutes.

Reduce the heat to low and add the cheese a handful at a time, stirring until melted before adding more. Adjust the heat as needed to avoid simmering.

Taste and adjust seasoning. If too thick, add additional wine as needed.

Serve the cheese fondue immediately with prepared dippers.