Roast Sausage and Fennel with Orange

Ingredients

• 2 medium fennel bulbs, fronds reserved, bulbs halved through root end, thinly sliced lengthwise
• 1 small red onion, halved through root end, thinly sliced lengthwise
• 3 sprigs rosemary
• 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• Kosher salt, freshly ground pepper
• 6 sweet Italian sausages (about 1 1/2 lb. total)
• 1 medium navel orange
• 1 Tbsp. red wine vinegar
• Flaky sea salt

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