# What You Need:
→ Roasted Vegetables
01 - 2 small beets, peeled and cut into wedges
02 - 1 small fennel bulb, sliced
03 - 240 ml Brussels sprouts, halved
04 - 30 ml olive oil
05 - Salt and pepper, to taste
06 - 2 tsp fresh rosemary, chopped
→ Herbed Labneh
07 - 360 ml Greek yogurt
08 - 15 ml lemon juice
09 - 1 tbsp fresh dill, chopped
10 - 1 tbsp fresh parsley, chopped
11 - 1/2 tsp salt
→ Marinated Mushrooms
12 - 240 ml cremini mushrooms, quartered
13 - 30 ml olive oil
14 - 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 - 80 ml green olives, pitted and chopped
19 - 30 ml pine nuts, toasted
20 - 15 ml capers, rinsed
21 - 1 tbsp fresh parsley, chopped
22 - 2 tsp lemon zest
23 - 15 ml olive oil
→ Accompaniments
24 - 240 ml baby carrots, raw
25 - 120 ml pickled red onions
26 - 120 ml dried cranberries
27 - 120 ml fresh pomegranate seeds
28 - 120 ml assorted crackers or flatbreads
29 - Sprigs of fresh rosemary and pine (for garnish, not for eating)
# How-To:
01 - Preheat oven to 400°F (200°C). 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 serving bowl and optionally drizzle with olive oil.
03 - Mix mushrooms with olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Let marinate for at least 20 minutes.
04 - Combine chopped olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil in a small bowl.
05 - Arrange roasted vegetables, herbed labneh, marinated mushrooms, tapenade, raw carrots, pickled onions, dried cranberries, pomegranate seeds, and crackers artfully on a large wooden board. Garnish with fresh rosemary and pine sprigs, ensuring pine is not consumed.
06 - Serve immediately, inviting guests to explore and combine flavors.
