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• Preheat oven to 400º
• Trim stems and root end from fennel bulbs
• Slice fennel top to bottom into about 1/4 inch slices
• Cut potatoes in half and then each half into thirds lengthwise
• Cut sweet potatoes into pieces approximately the same size as the potatoes
• Place all into a bowl and drizzle with about 2 tbl olive oil
• Mix to coat well and spread onto a foil lined baking sheet
• Sprinkle with pepper flakes, salt and black pepper
• Roast in perheated oven for about 20 minutes, until tender and lightly browned
  
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