Lean Smoky Brisket with Roasted Root Vegetables

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

Lean Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Smoky Brisket with Roasted Root Vegetables

Enjoy a hearty yet balanced meal featuring tender lean brisket infused with a smoky spice blend, accompanied by a vibrant medley of roasted root vegetables. This dish marries deep, savory flavors with a light, crispy vegetable roast, perfect for a satisfying dinner that meets your nutritional goals.

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NUTRITION

544kcal
Protein
47.1g
Fat
25.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Brisket

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the brisket and slice it into 1/4-inch thick pieces. Season both sides with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Peel and cut the carrot and parsnip into uniform bite-sized pieces. Slice the red onion into thin wedges.

  • 4

    In a bowl, toss the prepared vegetables with olive oil, a pinch of salt, and pepper to coat evenly.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway through until the vegetables are tender and slightly caramelized.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Sear the brisket slices for 2-3 minutes on each side until they develop a smoky, caramelized crust.

  • 7

    Plate the brisket slices alongside a generous serving of roasted vegetables. Enjoy your balanced, flavorful meal.

Lean Smoky Brisket with Roasted Root Vegetables

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

Lean Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Smoky Brisket with Roasted Root Vegetables

Enjoy a hearty yet balanced meal featuring tender lean brisket infused with a smoky spice blend, accompanied by a vibrant medley of roasted root vegetables. This dish marries deep, savory flavors with a light, crispy vegetable roast, perfect for a satisfying dinner that meets your nutritional goals.

NUTRITION

544kcal
Protein
47.1g
Fat
25.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Brisket

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the brisket and slice it into 1/4-inch thick pieces. Season both sides with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Peel and cut the carrot and parsnip into uniform bite-sized pieces. Slice the red onion into thin wedges.

  • 4

    In a bowl, toss the prepared vegetables with olive oil, a pinch of salt, and pepper to coat evenly.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway through until the vegetables are tender and slightly caramelized.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Sear the brisket slices for 2-3 minutes on each side until they develop a smoky, caramelized crust.

  • 7

    Plate the brisket slices alongside a generous serving of roasted vegetables. Enjoy your balanced, flavorful meal.