# What You'll Need:
→ Roasted Vegetables
01 - 2 small beets, peeled and cut into wedges
02 - 1 small fennel bulb, sliced
03 - 1 cup Brussels sprouts, halved
04 - 2 tablespoons olive oil
05 - Salt and pepper, to taste
06 - 2 teaspoons fresh rosemary, chopped
→ Herbed Labneh
07 - 1 1/2 cups Greek yogurt
08 - 1 tablespoon lemon juice
09 - 1 tablespoon fresh dill, chopped
10 - 1 tablespoon fresh parsley, chopped
11 - 1/2 teaspoon salt
12 - 1 tablespoon olive oil (optional)
→ Marinated Mushrooms
13 - 1 cup cremini mushrooms, quartered
14 - 2 tablespoons olive oil
15 - 1 tablespoon balsamic vinegar
16 - 1 clove garlic, minced
17 - 1 teaspoon fresh thyme leaves
18 - Salt and pepper, to taste
→ Pine Nut & Olive Tapenade
19 - 1/3 cup green olives, pitted and chopped
20 - 1/4 cup pine nuts, toasted
21 - 1 tablespoon capers, rinsed
22 - 1 tablespoon fresh parsley, chopped
23 - 2 teaspoons lemon zest
24 - 1 tablespoon olive oil
→ Accompaniments
25 - 1 cup baby carrots, raw
26 - 1/2 cup pickled red onions
27 - 1/2 cup dried cranberries
28 - 1/2 cup fresh pomegranate seeds
29 - 1/2 cup assorted crackers or flatbreads
30 - Sprigs of fresh rosemary and pine (for garnish, not for eating)
# How to Make It:
01 - Preheat the oven to 400°F. Toss beets, fennel, and Brussels sprouts with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, turning once until tender and golden. Allow to cool.
02 - Combine Greek yogurt, lemon juice, dill, parsley, and salt in a bowl. Spoon into a serving dish and drizzle with olive oil if desired.
03 - Mix mushrooms with olive oil, balsamic vinegar, garlic, thyme, salt, and pepper in a bowl. Let marinate for at least 20 minutes.
04 - In a small bowl, combine chopped olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil.
05 - Artfully arrange roasted vegetables, herbed labneh, marinated mushrooms, tapenade, raw carrots, pickled onions, dried cranberries, pomegranate seeds, and crackers on a large wooden board. Garnish with fresh rosemary and pine sprigs, ensuring pine is not consumed.
06 - Present immediately, encouraging guests to mix and match flavors.
