Name: Tender Smoky Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Brisket (lean trimmed); 1 medium Carrot; 1 medium Parsnip; 1 medium Beetroot; 1 tsp Extra Virgin Olive Oil; 0.5 tsp Smoked Paprika; 0.25 tsp Garlic Powder; 0.25 tsp Salt; 0.25 tsp Black Pepper

Tender Smoky Brisket with 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

Tender Smoky Brisket with Roasted Root Vegetables

Savor the rich and comforting flavors of tender brisket paired with a medley of oven-roasted root vegetables. This dish offers sticky smoky spices on the meat and perfectly caramelized veggies, making it a hearty yet balanced meal ideal for any time of day.

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NUTRITION

Protein

38.3g

Fat

17.1g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (lean trimmed)

1 medium Carrot

1 medium Parsnip

1 medium Beetroot

1 tsp Extra Virgin Olive Oil

0.5 tsp Smoked Paprika

0.25 tsp Garlic Powder

0.25 tsp Salt

0.25 tsp Black Pepper

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PREPARATION

1
Preheat your oven to 400°F.
2
Pat the brisket dry and season it on all sides with smoked paprika, garlic powder, salt, and black pepper.
3
Heat a skillet over medium-high heat and sear the brisket for 2-3 minutes per side until a crust forms.
4
Meanwhile, peel and cut the carrot, parsnip, and beetroot into evenly sized chunks.
5
Toss the vegetables in a bowl with extra virgin olive oil, a pinch of salt, and pepper.
6
Spread the vegetables on a baking sheet in a single layer.
7
Place the seared brisket on top of the vegetables and transfer the baking sheet to the oven.
8
Roast for about 20-25 minutes or until the vegetables are tender and the brisket reaches your desired doneness.
9
Remove from the oven, let rest for a few minutes, then slice the brisket and serve alongside the roasted root vegetables.