# Components:
→ Vegetables
01 - 1 large red bell pepper
02 - 1 large yellow bell pepper
03 - 1 large cucumber
04 - 2 large carrots
05 - 1 cup cherry tomatoes
06 - 1 small head broccoli
07 - 1 small head cauliflower
08 - 1 cup sugar snap peas
09 - 8 thin celery stalks
→ Garnishes and Ornament Hooks
10 - 8 pretzel sticks or thin breadsticks
11 - 3 tablespoons fresh parsley, finely chopped
12 - 2 tablespoons sesame seeds
13 - 1 tablespoon poppy seeds
14 - 2 tablespoons pomegranate seeds
→ Dips
15 - 1 cup hummus
16 - 1 cup ranch dressing or Greek yogurt dip
# Directions:
01 - Wash and dry all vegetables thoroughly.
02 - Cut bell peppers into thick rounds and remove seeds. Slice cucumber into thick rounds. Peel carrots and cut into half-inch rounds.
03 - Use a small round cookie cutter (about 2 inches) to cut ornament shapes from bell pepper, cucumber, and carrot slices.
04 - Leave cherry tomatoes whole. Break broccoli and cauliflower into bite-sized florets.
05 - Thread each ornament-shaped vegetable onto a pretzel stick or breadstick to serve as a hanger. Skewer smaller vegetables like cherry tomatoes and sugar snap peas onto the sticks.
06 - Arrange assembled vegetables on a large platter in clusters resembling colorful ornaments.
07 - Sprinkle parsley, sesame seeds, poppy seeds, and pomegranate seeds over the vegetables to add color and texture.
08 - Offer hummus and ranch dressing or Greek yogurt dip on the side for dipping.
