Who doesn't love roasted winter veggies (okay, maybe plenty of people, but I'm not one of them). Cooks can get behind the roasting method that's definitely NOT fussy, and party-goers will love that the vegetables are as warming and comforting as a homestyle dinner dish. Bonus: cooked vegetables slide onto the skewer like a charm! Use your best judgement and personal taste for which vegetables to use—as always, your ingredients (fresh and from nearby would be optimal) will determine how good your food tastes! Whole or halved brussels sprouts, 1" sweet potato cubes, cauliflower florets and carrots (chunked like the parsnips) would all be splendid. The squash choice is important: dense, dry-fleshed varieties are a must. Acorn and similar varieties are not a good choice because of their high water content; delicata might be okay, if you can get large enough chunks. —Raquelita
Spread vegetables except the broccoli in a single layer on a rimmed cookie sheet or two. Don't pack them tightly or they'll steam, not roast!
Drizzle olive oil and sprinkle spices evenly over vegetables, and toss well until all sides of the cut veggies have oil and spices.
Put the vegetables in the oven to roast, stirring about every 10 minutes for 30 minutes (you want to not disturb them too much so you get good browning from the pan, but you also want even cooking); add the broccoli after about 20 minutes. If the vegetables are burning but not softening, turn the oven to 350.
When the vegetables are soft and cooked through (try each kind), remove from the oven
Skewer the vegetables in whatever way works—try folding the onion and fennel strips over on themselves before skewering.
Mix tahini, lemon juice and yogurt (add salt and pepper) to make a simple dipping sauce if people will have plates. The pictured hot pink dip is a pureed beet and yogurt dip that probably isn't suitable as a party food (recipe is from Tamimi and Ottolenghi's Jerusalem)