Name: Smoky Slow-Cooked Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Brisket, cooked; 1 medium Carrot; 1 medium Parsnip; 0.5 tsp Olive Oil; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

Savor the deep, smoky flavors of tender slow-cooked brisket paired with the earthy sweetness of roasted carrots and parsnips. This dish features a harmonious balance of robust meat and subtly spiced root vegetables, all finished with a gentle drizzle of olive oil that ties the flavors together beautifully.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.3g

Fat

40.0g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket, cooked

1 medium Carrot

1 medium Parsnip

0.5 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
Prepare the brisket by generously seasoning it with smoked paprika, garlic powder, salt, and pepper. If not already slow-cooked, braise or slow-cook the brisket until it's tender and easily shreddable.
3
Peel and cut the carrot and parsnip into uniform sticks or cubes for even roasting.
4
Toss the cut root vegetables with olive oil, a pinch of salt, and pepper.
5
Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until they are tender and have a slight caramelization on the edges.
6
Plate a portion of the tender brisket alongside the roasted root vegetables. Optionally, drizzle a tiny bit more olive oil or sprinkle an extra pinch of smoked paprika over the top for added flavor.
7
Serve warm and enjoy the comforting, smoky flavors of this dish.