A colorful winter spread with roasted vegetables, herbed labneh, mushrooms, tapenade, and fresh garnishes for sharing.
# 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, to taste
06 - Black pepper, to taste
07 - 2 teaspoons fresh rosemary, chopped
→ Herbed Labneh
08 - 1 1/2 cups Greek yogurt
09 - 1 tablespoon lemon juice
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/2 teaspoon salt
→ 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, to taste
19 - Black pepper, to taste
→ Pine Nut & Olive Tapenade
20 - 1/3 cup green olives, pitted and chopped
21 - 1/4 cup pine nuts, toasted
22 - 1 tablespoon capers, rinsed
23 - 1 tablespoon fresh parsley, chopped
24 - 2 teaspoons lemon zest
25 - 1 tablespoon olive oil
→ Accompaniments
26 - 1 cup baby carrots, raw
27 - 1/2 cup pickled red onions
28 - 1/2 cup dried cranberries
29 - 1/2 cup fresh pomegranate seeds
30 - 1/2 cup assorted crackers or flatbreads
31 - Sprigs of fresh rosemary and pine for garnish (not for eating)
# How To Make It:
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. Let cool.
02 - In a bowl, combine Greek yogurt, lemon juice, dill, parsley, and salt. Stir well and transfer to a serving bowl. 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 - Combine chopped olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil in a small bowl. Mix until well incorporated.
05 - Arrange roasted vegetables, herbed labneh, marinated mushrooms, tapenade, raw baby carrots, pickled red 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 - Present immediately and encourage guests to combine flavors according to preference.
