Smoky Slow-Cooked Brisket with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

Savor the rich, smoky flavors of our slow-cooked brisket paired with an assortment of roasted root vegetables. This hearty dish features tender, melt-in-your-mouth brisket with a delightful charred exterior, perfectly complemented by the natural sweetness of carrots, parsnips, and beets lightly tossed in olive oil and smoked paprika. A balanced, nourishing meal that's ideal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
40g
Fat
21.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces lean beef brisket

1 medium carrot

1 small parsnip

1 small beetroot

1 tsp olive oil

1/2 tsp smoked paprika

1/2 tsp garlic powder

Salt & black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the brisket generously with salt, black pepper, smoked paprika, and garlic powder.

  • 3

    Place the brisket in a slow cooker with a splash of water or broth, set on low, and cook for 3-4 hours until tender.

  • 4

    While the brisket is cooking, peel and roughly chop the carrot, parsnip, and beetroot into uniform pieces.

  • 5

    Toss the chopped vegetables with olive oil, a pinch of salt, and a pinch of smoked paprika on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 25-30 minutes, until they are tender and slightly caramelized, stirring halfway through.

  • 7

    Once the brisket is tender, slice it thinly against the grain.

  • 8

    Plate the sliced brisket alongside a generous serving of roasted root vegetables and serve warm.

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

Savor the rich, smoky flavors of our slow-cooked brisket paired with an assortment of roasted root vegetables. This hearty dish features tender, melt-in-your-mouth brisket with a delightful charred exterior, perfectly complemented by the natural sweetness of carrots, parsnips, and beets lightly tossed in olive oil and smoked paprika. A balanced, nourishing meal that's ideal for any time of day.

NUTRITION

414kcal
Protein
40g
Fat
21.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces lean beef brisket

1 medium carrot

1 small parsnip

1 small beetroot

1 tsp olive oil

1/2 tsp smoked paprika

1/2 tsp garlic powder

Salt & black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the brisket generously with salt, black pepper, smoked paprika, and garlic powder.

  • 3

    Place the brisket in a slow cooker with a splash of water or broth, set on low, and cook for 3-4 hours until tender.

  • 4

    While the brisket is cooking, peel and roughly chop the carrot, parsnip, and beetroot into uniform pieces.

  • 5

    Toss the chopped vegetables with olive oil, a pinch of salt, and a pinch of smoked paprika on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 25-30 minutes, until they are tender and slightly caramelized, stirring halfway through.

  • 7

    Once the brisket is tender, slice it thinly against the grain.

  • 8

    Plate the sliced brisket alongside a generous serving of roasted root vegetables and serve warm.