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Preheat the oven to 475°F. In a large bowl, combine the peppers, fennel, onions, garlic, red pepper flakes, vinegar, olive oil, salt, and a few grinds of pepper. Toss well to combine, then massage the oil and garlic onto the vegetables.
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Toast the pine nuts in a small dry sauté pan over medium heat, shaking frequently, until the nuts are light brown, about 5 minutes. Immediately transfer to a small bowl.
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Distribute the vegetables in one layer on two rimmed baking sheets and roast for 10 minutes. Top the vegetables with the sausages, brush the sausages with olive oil, and roast for 30 minutes more, turning the sausages halfway through.
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Set the broiler to high and broil the sausages and veggies until the sausages begin to brown and crisp, about 3 minutes. Transfer the vegetables and sausages to a serving platter, garnish with the pine nuts, chopped fennel fronds, and parsley, and serve.