Slow-Cooked Smoky Brisket with Roasted Root Vegetables

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

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

Savor tender, smoky brisket paired with the natural sweetness of roasted carrots and parsnips. A comforting and nutritious dish with a delightful blend of savory spices and lightly caramelized root vegetables.

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NUTRITION

378kcal
Protein
33.3g
Fat
18.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Smoked Brisket

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the carrot and parsnip into evenly sized sticks or chunks.

  • 3

    In a bowl, toss the vegetables with olive oil, smoked paprika, garlic powder, salt, and black pepper until well coated.

  • 4

    Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even caramelization.

  • 5

    While the vegetables roast, gently reheat the slow-cooked smoky brisket if necessary, or slice it thinly if served at room temperature.

  • 6

    Plate the sliced brisket alongside the roasted root vegetables, and serve immediately.

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

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

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

Savor tender, smoky brisket paired with the natural sweetness of roasted carrots and parsnips. A comforting and nutritious dish with a delightful blend of savory spices and lightly caramelized root vegetables.

NUTRITION

378kcal
Protein
33.3g
Fat
18.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Smoked Brisket

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the carrot and parsnip into evenly sized sticks or chunks.

  • 3

    In a bowl, toss the vegetables with olive oil, smoked paprika, garlic powder, salt, and black pepper until well coated.

  • 4

    Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even caramelization.

  • 5

    While the vegetables roast, gently reheat the slow-cooked smoky brisket if necessary, or slice it thinly if served at room temperature.

  • 6

    Plate the sliced brisket alongside the roasted root vegetables, and serve immediately.