Name: Smoky Dry-Rubbed Brisket with Tender Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Beef Brisket; 100 grams Carrot; 100 grams Parsnip; 1 teaspoon Olive Oil; 1 teaspoon Smoked Paprika; 1 teaspoon Garlic Powder; Salt and Black Pepper to taste

Smoky Dry-Rubbed Brisket with Tender 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 Dry-Rubbed Brisket with Tender Roasted Root Vegetables

Enjoy a rich, robust brisket with a smoky dry rub paired perfectly with tender roasted root vegetables. This dish marries the warmth of slow-cooked beef with the earthy sweetness of carrots and parsnips, accented by aromatic spices and a hint of olive oil for added depth.

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NUTRITION

Protein

38.3g

Fat

32.4g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Brisket

100 grams Carrot

100 grams Parsnip

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Pat the brisket dry and rub it thoroughly with smoked paprika, garlic powder, salt, and black pepper.
3
Place the brisket on a baking tray lined with parchment paper. Roast in the oven for 15-20 minutes to allow the rub to form a flavorful crust.
4
Meanwhile, peel and cut the carrots and parsnips into uniform chunks or sticks.
5
Toss the vegetables with olive oil, salt, and pepper.
6
Spread the vegetables on a separate baking sheet and roast in the oven alongside the brisket for about 20-25 minutes, until they are tender and lightly caramelized.
7
Once cooked, slice the brisket thinly against the grain and serve with a generous portion of the roasted root vegetables.