Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

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

Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

Savor the deep, smoky flavors of a tender brisket paired with naturally sweet roasted carrots and parsnips. This balanced dish delivers a robust taste profile with a perfect mix of spice and earthy vegetable goodness, ideal for a satisfying dinner meal.

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NUTRITION

412kcal
Protein
35.0g
Fat
18g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket (Lean Cut)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1/2 tbsp Smoky Spice Rub

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the brisket dry and generously rub it with the smoky spice blend. Allow it to rest for at least 10 minutes to absorb the flavors.

  • 3

    Peel and cut the carrot and parsnip into uniform chunks for even roasting.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and some extra pepper if desired.

  • 5

    Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until they become tender and lightly caramelized, stirring halfway through.

  • 6

    While the vegetables roast, cook the brisket. You can either pan-sear it in a hot skillet over medium-high heat for 3-4 minutes per side or grill it to your preferred doneness, ensuring an internal temperature of around 145°F for medium-rare.

  • 7

    Let the brisket rest for a few minutes before slicing against the grain.

  • 8

    Plate the sliced brisket alongside the roasted root vegetables and serve warm.

Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

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

Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

Savor the deep, smoky flavors of a tender brisket paired with naturally sweet roasted carrots and parsnips. This balanced dish delivers a robust taste profile with a perfect mix of spice and earthy vegetable goodness, ideal for a satisfying dinner meal.

NUTRITION

412kcal
Protein
35.0g
Fat
18g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket (Lean Cut)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1/2 tbsp Smoky Spice Rub

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the brisket dry and generously rub it with the smoky spice blend. Allow it to rest for at least 10 minutes to absorb the flavors.

  • 3

    Peel and cut the carrot and parsnip into uniform chunks for even roasting.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and some extra pepper if desired.

  • 5

    Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until they become tender and lightly caramelized, stirring halfway through.

  • 6

    While the vegetables roast, cook the brisket. You can either pan-sear it in a hot skillet over medium-high heat for 3-4 minutes per side or grill it to your preferred doneness, ensuring an internal temperature of around 145°F for medium-rare.

  • 7

    Let the brisket rest for a few minutes before slicing against the grain.

  • 8

    Plate the sliced brisket alongside the roasted root vegetables and serve warm.