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Heat the oven to 425°F.
Place 1 pound broccoli florets, 3 minced garlic cloves, 12- to 16-ounces sliced smoked sausage, and 2 teaspoons of the chopped fresh herbs on a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, then season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to coat, then spread the mixture into an even layer.
Roast until the broccoli is beginning to brown, about 20 minutes. Add 3 chopped bell peppers, toss to combine, and spread back into an even layer. Return to the oven and roast until the sausage is browned and the vegetables are tender, 15 to 20 minutes more. Garnish with the remaining 1 teaspoon chopped herbs and Parmesan cheese if using.