Smoky Brisket with Crispy Roasted Vegetables

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

Smoky Brisket with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Brisket with Crispy Roasted Vegetables

Enjoy a hearty plate featuring tender, smoky beef brisket paired with an array of crispy roasted vegetables. This dish balances savory meat and naturally sweet vegetables, brought together by a light drizzle of olive oil for an extra layer of richness.

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NUTRITION

366kcal
Protein
37g
Fat
18g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket (lean)

1 cup roasted Red Bell Pepper

1 cup roasted Zucchini

1 medium Carrot

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by washing and cutting the red bell pepper into strips, zucchini into rounds, and carrot into thin sticks.

  • 3

    Toss the vegetables in a bowl with 1 teaspoon of olive oil and season lightly with salt and pepper if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until they are tender and slightly crispy.

  • 5

    While the vegetables are roasting, gently reheat the cooked brisket in a skillet over medium heat until warmed through or slice cold brisket thinly if preferred.

  • 6

    Plate the brisket alongside the crispy roasted vegetables and serve immediately.

Smoky Brisket with Crispy Roasted Vegetables

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

Smoky Brisket with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Brisket with Crispy Roasted Vegetables

Enjoy a hearty plate featuring tender, smoky beef brisket paired with an array of crispy roasted vegetables. This dish balances savory meat and naturally sweet vegetables, brought together by a light drizzle of olive oil for an extra layer of richness.

NUTRITION

366kcal
Protein
37g
Fat
18g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket (lean)

1 cup roasted Red Bell Pepper

1 cup roasted Zucchini

1 medium Carrot

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by washing and cutting the red bell pepper into strips, zucchini into rounds, and carrot into thin sticks.

  • 3

    Toss the vegetables in a bowl with 1 teaspoon of olive oil and season lightly with salt and pepper if desired.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until they are tender and slightly crispy.

  • 5

    While the vegetables are roasting, gently reheat the cooked brisket in a skillet over medium heat until warmed through or slice cold brisket thinly if preferred.

  • 6

    Plate the brisket alongside the crispy roasted vegetables and serve immediately.