Preheat oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.

Trim fronds and thick stalks from fennel bulbs, slice bulbs into ½-inch wedges, then gently toss with olive oil, salt, and black pepper.

Arrange wedges cut-side down on the sheet and roast for 25 minutes, until edges turn golden brown and fennel softens.

In a small saucepan over medium heat, whisk together fresh orange juice, honey, balsamic vinegar, and minced garlic until slightly thickened.

Drizzle the orange juice glaze over roasted fennel, then return to the oven for 5 minutes at 400°F until glossy, caramelized edges form.

Transfer the glazed fennel to a platter, garnish with chopped parsley or fennel fronds, and enjoy.