Here’s one great recipe from the de Vienne family of Épices de Cru fame.  Easy and excellent! 

Our friend Sylviane is a fantastic cook who, like the rest of us, is known to forget things in the oven. One day, she served the most delicious, dark-roasted vegetables, crisped to perfection. The natural sugars of the fresh produce, and the fact that they had been left to sweat in the salted spice blend for 2 hours prior to roasting, created a dark crust that was impossible to resist. —Ethne de Vienne

Ingredients:

1 bunch of small, fresh carrots with leaves

1 large fennel bulb

1 large parsnip

1 Tbsp Cajun blackening spices, ground

1 Tbsp extra virgin olive oil

Method:

Clean carrots well without peeling them. Cut fennel and parsnip into pieces the size of the carrots.

Put vegetables in a bowl with spices and oil. Mix, making sure to cover the vegetables evenly. 

Let rest for 2 hours before placing on a baking sheet.

Heat oven to 375°F. 

Cook for 30 minutes before turning vegetables. 

Check every 10 minutes to ensure that vegetables are caramelized to your liking as cooking time may vary.