Preheat oven to 400 degrees. Prepare a rimmed baking sheet with parchment paper for easy clean up.
In a medium bowl, combine the fennel wedges, olive oil, garlic powder, thyme, and salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Toss to combine.
Arrange the fennel on the prepared baking sheet, spaced out as much as possible. Roast until fennel is tender and starting to brown on edges, about 30 to 35 minutes, stirring after 15 minutes. Garnish with fresh fennel fronds.
Fennel bulbs: Also known as anise, fresh fennel bulbs reach peak season in the fall and winter. They taste subtly licorice-like, and as the fennel roasts, the flavor mellows out and complements savory dishes like pork beautifully. Look for 1-pound bulbs, each of which yields about 8 ounces after trimming.