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Preheat oven to 425 degrees F. Set out 2 rimmed baking sheets – I use a half sheet pan and a quarter sheet pan since both fit nicely on a single rack in my oven.
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Halve two satsumas and slice into 1/4-inch thick half moons.
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Toss sliced fennel with 1 tablespoon olive oil, and a generous pinch each sea salt and pepper. Spread on the largest baking sheet. Next, toss satsuma slices and red onion with 1 tablespoon olive oil, and a generous pinch each sea salt and pepper. Spread out on second baking sheet.
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Roast for 15 minutes, carefully flip everything, and then roast for 7 - 10 minutes more or until fennel is tender with crisp edges and the edges of the satsumas are golden brown. During the last few minutes, keep a watchful eye and pull any vegetable or citrus that's about to burn.
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Meanwhile, slice top and bottom from two of the remaining satsumas; use vertical strokes to cut off peel. Slice peeled oranges into thick rounds.
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To make vinaigrette, squeeze any juice you can from discarded satsuma peels and squeeze enough juice from the remaining orange to make 1 tablespoon. Whisk juice together with sherry vinegar and a pinch of sea salt and then slowly whisk in 2 tablespoons olive oil.
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Toss roasted vegetables with a drizzle of dressing, and then add fresh fruit and another drizzle dressing. Finish with a pinch of sea salt, a few twists of white pepper, and a few fennel fronds. Serve immediately.