Cut the stalks and fronds from the fennel bulbs.
Cut the fennel bulbs in half.
Slice the halved bulbs into wedges.
Arrange the wedges on a baking sheet lined with parchment paper and brush with oil. Roast for 25 minutes until tender and caramelized.
Prepare your dressing. Mix the oil, vinegar, honey, dijon, orange juice, salt and pepper in a jar and shake vigorously to combine.
Once the fennel is finished roasting, transfer to a serving tray and drizzle the vinaigrette over the top. Sprinkle reserved fennel fronds and orange zest over the top.
Cover the fennel with foil for the first 15 minutes to avoid burning.