For the Fondue Dippers:

1. Prep: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Line a large baking sheet with parchment or foil, for easy cleanup as desired. Gather & prep ingredients according to Ingredients List, above. [gallery columns="2" size="full" ids="25791,25794"]
2. Roast the hardy vegetables: Add the baby potatoes, broccoli or cauliflower florets, & carrots to a large bowl. Drizzle 2 tablespoons olive oil over top, seasoning with a good pinch kosher salt & ground black pepper as desired. Toss to coat. Place the seasoned vegetables to the prepared baking sheet, arranging them such that they have room to roast evenly. Transfer to the oven to roast for 10 minutes.
3. Add the sausage & bread: Working one at a time, add the chicken sausage & bread to the same bowl used to season the vegetables. Toss to lightly coat in any residual olive oil in the bowl. If needed, add the remaining 1 tablespoon olive oil. Once the hardy vegetables have roasted 10 minutes, remove the baking sheet from the oven. Carefully add the seasoned sausage & bread to the baking sheet with the vegetables, arranging everything such that it has room to roast evenly. Transfer back to the oven to roast an additional 10-15 minutes, or until everything is fork-tender & browned as desired. Remove from the oven & transfer to a board or small plates & bowls for serving. Set aside.

For the Cheese Fondue: 

1. Prepare the pot & reduce the wine: Meanwhile, as the dippers roast, prepare the fondue. Rub the inside of a small pot or saucepan with the garlic clove, cut side down, then place the garlic in the pot with 1 cup of the wine. Place the pot over medium-high heat, bringing the wine to a boil. Cook, stirring occasionally, until reduced roughly by half, about 8-10 minutes. Meanwhile, as the wine reduces, create a cornstarch slurry by whisking the cornstarch into the remaining 1/4 cup wine. Once the wine is reduced, reduce the heat under the pot to medium low. Remove the garlic & add in the cornstarch slurry. Let the mixture simmer, stirring occasionally, until thickened, about 2-3 minutes longer.
2. Melt the cheese into the fondue: Reduce the heat under the pot to low – the wine mixture is steaming hot but not bubbling. Add a handful of the cheese to the pot, stirring constantly to melt the cheese throughout the wine mixture. Continue adding cheese to the fondue one handful at a time, stirring constantly & allowing each addition to melt completely before adding more. As you work, decrease heat as needed to avoid bringing the fondue to a simmer. The goal is to gently & gradually melt the cheese into a thick, glossy cheese sauce.
3. Finish the cheese fondue: Once all of the cheese is melted, taste & adjust seasoning as desired. If the fondue tastes a little one-note, stirring in some Dijon mustard or lemon juice will help brighten & balance the flavors. If the fondue seems too thick, add in another splash or two of wine, stirring to combine well.
4. Serve: Once the cheese fondue is prepared to your liking, transfer it to a fondue pot. Serve immediately, with your prepared dippers. Enjoy!