# What You'll Need:
→ Roasted Vegetables
01 - 2 small beets, peeled and cut into wedges
02 - 1 small fennel bulb, sliced
03 - 1 cup (90 g) Brussels sprouts, halved
04 - 2 tbsp (30 ml) olive oil
05 - Salt and pepper, to taste
06 - 2 tsp fresh rosemary, chopped
→ Herbed Labneh
07 - 1 1/2 cups (340 g) Greek yogurt
08 - 1 tbsp (15 ml) lemon juice
09 - 1 tbsp fresh dill, chopped
10 - 1 tbsp fresh parsley, chopped
11 - 1/2 tsp salt
→ Marinated Mushrooms
12 - 1 cup (72 g) cremini mushrooms, quartered
13 - 2 tbsp (30 ml) olive oil
14 - 1 tbsp (15 ml) balsamic vinegar
15 - 1 clove garlic, minced
16 - 1 tsp fresh thyme leaves
17 - Salt and pepper, to taste
→ Pine Nut & Olive Tapenade
18 - 1/3 cup (50 g) green olives, pitted and chopped
19 - 1/4 cup (30 g) pine nuts, toasted
20 - 1 tbsp (15 g) capers, rinsed
21 - 1 tbsp fresh parsley, chopped
22 - 2 tsp lemon zest
23 - 1 tbsp (15 ml) olive oil
→ Accompaniments
24 - 1 cup (128 g) baby carrots, raw
25 - 1/2 cup (65 g) pickled red onions
26 - 1/2 cup (60 g) dried cranberries
27 - 1/2 cup (87 g) fresh pomegranate seeds
28 - 1/2 cup (50 g) assorted crackers or flatbreads
29 - Sprigs of fresh rosemary and pine (for garnish, not for eating)
# Step-by-Step Guide:
01 - Preheat the oven to 400°F (200°C). Toss beets, fennel, and Brussels sprouts with olive oil, rosemary, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes, turning once halfway, until tender and golden. Allow to cool.
02 - Combine Greek yogurt, lemon juice, dill, parsley, and salt in a bowl. Stir well and transfer to a serving dish. Optionally drizzle with olive oil.
03 - In a separate bowl, mix cremini mushrooms with olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper. Let marinate at room temperature for at least 20 minutes.
04 - Combine chopped green olives, toasted pine nuts, rinsed capers, parsley, lemon zest, and olive oil in a small bowl. Mix thoroughly.
05 - Artfully arrange roasted vegetables, herbed labneh, marinated mushrooms, tapenade, raw baby carrots, pickled onions, dried cranberries, pomegranate seeds, and crackers on a large wooden serving board. Garnish with fresh rosemary and pine sprigs, avoiding consumption of pine.
06 - Serve immediately, encouraging guests to combine flavors as desired for a festive shared dining experience.
