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

Enjoy a tender, slow-cooked brisket infused with smoky spices paired with a rustic medley of roasted carrots and parsnips. This dish balances the rich flavor of the beef with the sweet earthiness of the root vegetables, finished with a drizzle of olive oil for a hint of Mediterranean flair.

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NUTRITION

481kcal
Protein
34.1g
Fat
25g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

100g Carrot

100g Parsnip

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the brisket generously with smoky spices such as smoked paprika, garlic powder, salt, and pepper. Place the brisket in a slow cooker with a splash of water or broth and cook on low heat until tender, about 6-8 hours.

  • 3

    Meanwhile, peel and cut the carrots and parsnips into uniform chunks. Toss them with olive oil, salt, and a pinch of thyme.

  • 4

    Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Once the brisket is tender, slice it against the grain. Serve a portion of brisket alongside a generous serving of the roasted root vegetables.

  • 6

    Drizzle any pan juices over the brisket for extra flavor, and enjoy a balanced, delicious meal.

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

Enjoy a tender, slow-cooked brisket infused with smoky spices paired with a rustic medley of roasted carrots and parsnips. This dish balances the rich flavor of the beef with the sweet earthiness of the root vegetables, finished with a drizzle of olive oil for a hint of Mediterranean flair.

NUTRITION

481kcal
Protein
34.1g
Fat
25g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

100g Carrot

100g Parsnip

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the brisket generously with smoky spices such as smoked paprika, garlic powder, salt, and pepper. Place the brisket in a slow cooker with a splash of water or broth and cook on low heat until tender, about 6-8 hours.

  • 3

    Meanwhile, peel and cut the carrots and parsnips into uniform chunks. Toss them with olive oil, salt, and a pinch of thyme.

  • 4

    Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Once the brisket is tender, slice it against the grain. Serve a portion of brisket alongside a generous serving of the roasted root vegetables.

  • 6

    Drizzle any pan juices over the brisket for extra flavor, and enjoy a balanced, delicious meal.