Preheat oven to 425 degrees. Place fingerling potatoes, carrots, red peppers, yellow peppers and onion in large baking dish. In small bowl whisk together minced garlic, 2 Tbsp. olive oil, chicken broth and Herbes de Provence. Pour over vegetables in baking dish and toss to coat. Season with salt and pepper. Cover the baking dish with foil and bake for 45 minutes or until fork tender.

While the vegetables are cooking heat 1 Tbsp. olive oil in medium saute pan. Add Italian sausage and lightly brown. You do not need to cook through because the sausage will be added to the vegetables later. When sausage is done browning slice each link in half and set aside.

When vegetables have been cooking for 45 minutes uncover, toss the vegetables then add the Italian sausage to the top of the baking dish. Continue to bake uncovered for 15 minutes then turn the sausages and spoon some of the sauce over the top. Return to the oven and cook for an additional 10 minutes.