Lean Smoky Brisket with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Smoky Brisket with Crispy Roasted Root Vegetables

Savor the deep, smoky flavor of lean brisket paired elegantly with a medley of crispy roasted root vegetables. A perfect balance of hearty meat and sweet, tender vegetables enhanced with a touch of olive oil and herbs for a satisfying meal.

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NUTRITION

399kcal
Protein
32.5g
Fat
19.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Brisket

1 medium Carrot

1 small Parsnip

1 small Beet

1/2 tablespoon Olive Oil

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Trim any excess fat from the brisket if necessary and pat dry.

  • 3

    In a bowl, toss the chopped carrot, parsnip, and beet with olive oil, smoked paprika, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the oven for 20-25 minutes or until they turn crispy on the edges and tender inside, stirring halfway through.

  • 6

    While the vegetables roast, warm the brisket in a skillet over medium heat until heated through. If preferred, you can briefly sear each side for added smoky flavor.

  • 7

    Plate a serving of brisket alongside the crispy roasted root vegetables and serve immediately.

Lean Smoky Brisket with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Smoky Brisket with Crispy Roasted Root Vegetables

Savor the deep, smoky flavor of lean brisket paired elegantly with a medley of crispy roasted root vegetables. A perfect balance of hearty meat and sweet, tender vegetables enhanced with a touch of olive oil and herbs for a satisfying meal.

NUTRITION

399kcal
Protein
32.5g
Fat
19.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Brisket

1 medium Carrot

1 small Parsnip

1 small Beet

1/2 tablespoon Olive Oil

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Trim any excess fat from the brisket if necessary and pat dry.

  • 3

    In a bowl, toss the chopped carrot, parsnip, and beet with olive oil, smoked paprika, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer.

  • 5

    Roast the vegetables in the oven for 20-25 minutes or until they turn crispy on the edges and tender inside, stirring halfway through.

  • 6

    While the vegetables roast, warm the brisket in a skillet over medium heat until heated through. If preferred, you can briefly sear each side for added smoky flavor.

  • 7

    Plate a serving of brisket alongside the crispy roasted root vegetables and serve immediately.