Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.

Wash the fennel thoroughly and set aside the delicate fronds for garnish. Halve the bulbs lengthwise, cut out the core in a wedge shape, and cut the fennel into wedges approx. 1 cm wide.

Spread the fennel wedges on the baking sheet. Toss thoroughly with 20 ml of olive oil, half of the ground cumin, and a pinch of salt and pepper. Roast in the preheated oven for about 20 minutes until the fennel is tender and appetizingly caramelized at the edges.