Preheat the oven to 425 degrees F and line a large baking sheet with parchment or foil. Gather and prep ingredients according to the Ingredients List.

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

Add the chicken sausage and bread to the same bowl used for the vegetables. Toss to coat in any residual olive oil and add the remaining 1 tablespoon olive oil if needed. Once the hardy vegetables have roasted 10 minutes, add the sausage and bread to the baking sheet. Roast an additional 10-15 minutes, until fork-tender and browned.

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

Simultaneously, create a cornstarch slurry by whisking cornstarch into the remaining ¼ cup wine.

Once the wine is reduced, reduce heat to medium-low. Remove the garlic and add the cornstarch slurry, simmering and stirring until thickened, about 2-3 minutes.

Reduce heat to low. Gradually add the cheese to the pot in handfuls, stirring constantly until melted throughout the wine mixture. Continue adding cheese until fully incorporated and smooth.

Taste and adjust seasoning, adding Dijon mustard or lemon juice as desired. If the fondue is too thick, add a splash or two of wine to achieve the desired consistency.

Transfer the cheese fondue to a fondue pot and serve immediately with prepared dippers.