Slow-Cooked Smoky Brisket with Herb-Roasted Vegetables

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

Slow-Cooked Smoky Brisket with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Herb-Roasted Vegetables

A heartwarming dish featuring tender, slow-cooked smoky brisket paired with a colorful medley of herb-roasted vegetables. The dish is finished with aromatic herbs and a dash of smoked paprika that elevates the natural flavors, making it a satisfying dinner option for clean eating enthusiasts.

Try 7 days free, then $12.99 / mo.

NUTRITION

441kcal
Protein
39.9g
Fat
21.5g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (Lean, trimmed)

1/2 cup chopped Carrots

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F for slow cooking the brisket.

  • 2

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

  • 3

    Place the brisket in a slow cooker with a splash of water or beef broth (optional for moisture) and cook on low for 6-8 hours until tender.

  • 4

    While the brisket cooks, preheat a separate oven to 400°F for roasting the vegetables.

  • 5

    In a bowl, toss the chopped carrots, zucchini, red bell pepper, and red onion with olive oil, dried thyme, dried rosemary, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet lined with parchment paper.

  • 7

    Roast the vegetables in the 400°F oven for about 20-25 minutes or until they are tender and slightly caramelized at the edges.

  • 8

    Once the brisket is done, slice it thinly and plate with a generous serving of the herb-roasted vegetables. Serve immediately.

Slow-Cooked Smoky Brisket with Herb-Roasted Vegetables

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

Slow-Cooked Smoky Brisket with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Herb-Roasted Vegetables

A heartwarming dish featuring tender, slow-cooked smoky brisket paired with a colorful medley of herb-roasted vegetables. The dish is finished with aromatic herbs and a dash of smoked paprika that elevates the natural flavors, making it a satisfying dinner option for clean eating enthusiasts.

NUTRITION

441kcal
Protein
39.9g
Fat
21.5g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (Lean, trimmed)

1/2 cup chopped Carrots

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 325°F for slow cooking the brisket.

  • 2

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

  • 3

    Place the brisket in a slow cooker with a splash of water or beef broth (optional for moisture) and cook on low for 6-8 hours until tender.

  • 4

    While the brisket cooks, preheat a separate oven to 400°F for roasting the vegetables.

  • 5

    In a bowl, toss the chopped carrots, zucchini, red bell pepper, and red onion with olive oil, dried thyme, dried rosemary, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet lined with parchment paper.

  • 7

    Roast the vegetables in the 400°F oven for about 20-25 minutes or until they are tender and slightly caramelized at the edges.

  • 8

    Once the brisket is done, slice it thinly and plate with a generous serving of the herb-roasted vegetables. Serve immediately.