Roasted Fennel with Orange & Crushed Red Pepper Flakes

This is a stunning side that goes particularly well with fish, or stands up on its own. I love when you can use multiple parts of the plant in a single dish; with fennel you can use the bulb, stem, fronds, and the pollen that’s harvested from the flowers. Use the best citrus you can find and feel free to substitute tangelos or mandarins.