Tender Slow-Cooked Smoky Brisket with Herb-Roasted Root Vegetables

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

Tender Slow-Cooked Smoky Brisket with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Smoky Brisket with Herb-Roasted Root Vegetables

Savor the deep, smoky flavors of a tender slow-cooked beef brisket served atop a medley of herb-roasted root vegetables. The combination of succulent, slow-cooked meat and the natural sweetness of carrots, parsnips, and red onion, accented by smoked paprika and fresh herbs, creates a comforting dish perfect for any time of the day.

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NUTRITION

477kcal
Protein
34.2g
Fat
23.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket

1 cup chopped Carrots

1 medium chopped Parsnip

1/4 medium sliced Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rub the beef brisket with smoked paprika, salt, and pepper. Let it sit for about 15 minutes to absorb the flavors.

  • 3

    Place the brisket in a slow cooker along with a few sprigs of thyme and rosemary. Cook on low for 3-4 hours until tender.

  • 4

    While the brisket is slow-cooking, chop the carrots, parsnip, and slice the red onion. Toss them in a bowl with olive oil, fresh thyme, rosemary, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway through until they are tender and lightly caramelized.

  • 6

    Once the brisket is tender, slice it thinly. Plate a serving by arranging a portion of the herb-roasted vegetables and top with slices of brisket.

  • 7

    Enjoy your meal that perfectly balances smoky, tender meat with vibrant, roasted root vegetables!

Tender Slow-Cooked Smoky Brisket with Herb-Roasted Root Vegetables

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

Tender Slow-Cooked Smoky Brisket with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Smoky Brisket with Herb-Roasted Root Vegetables

Savor the deep, smoky flavors of a tender slow-cooked beef brisket served atop a medley of herb-roasted root vegetables. The combination of succulent, slow-cooked meat and the natural sweetness of carrots, parsnips, and red onion, accented by smoked paprika and fresh herbs, creates a comforting dish perfect for any time of the day.

NUTRITION

477kcal
Protein
34.2g
Fat
23.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket

1 cup chopped Carrots

1 medium chopped Parsnip

1/4 medium sliced Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rub the beef brisket with smoked paprika, salt, and pepper. Let it sit for about 15 minutes to absorb the flavors.

  • 3

    Place the brisket in a slow cooker along with a few sprigs of thyme and rosemary. Cook on low for 3-4 hours until tender.

  • 4

    While the brisket is slow-cooking, chop the carrots, parsnip, and slice the red onion. Toss them in a bowl with olive oil, fresh thyme, rosemary, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway through until they are tender and lightly caramelized.

  • 6

    Once the brisket is tender, slice it thinly. Plate a serving by arranging a portion of the herb-roasted vegetables and top with slices of brisket.

  • 7

    Enjoy your meal that perfectly balances smoky, tender meat with vibrant, roasted root vegetables!