Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Trim any fronds from the fennel bulbs and set aside for garnish. Halve the fennel lengthwise and cut each half into 1-inch wedges.

Place the fennel wedges on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. If the fennel feels dry, add up to 1 more tablespoon oil to lightly coat it.

Spread evenly on the baking sheet and roast for 20 minutes. Flip, then roast for 20 to 25 more minutes, or until tender and golden brown around the edges. If the fennel is well browned but the edges are still firm, remove from the oven and cover loosely with foil for 5 to 10 minutes to let it steam and soften a bit more.

Transfer to a serving platter and squeeze with lemon juice. Garnish with desired toppings, season to taste, and serve.