Tender Smoky Brisket with Roasted Vegetables

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

Tender Smoky Brisket with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Brisket with Roasted Vegetables

Savor the rich flavors of tender brisket paired with a colorful medley of roasted vegetables. Enhanced with a touch of smoked paprika and garlic, this dish delivers a satisfying balance of savory meat and light, crisp vegetables, ideal for a fulfilling dinner.

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NUTRITION

445kcal
Protein
37.5g
Fat
27.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Brisket

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion (quartered)

1/2 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper.

  • 3

    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 they are tender and slightly charred.

  • 4

    While the vegetables roast, warm the sliced brisket in a skillet over medium heat, allowing its natural smoky flavor to intensify. If the brisket is pre-cooked, heat it gently to avoid drying it out.

  • 5

    Plate a portion of brisket (approximately 4.5 ounces) and top with the roasted vegetables. Adjust seasoning with additional salt and pepper if needed before serving.

Tender Smoky Brisket with Roasted Vegetables

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

Tender Smoky Brisket with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Brisket with Roasted Vegetables

Savor the rich flavors of tender brisket paired with a colorful medley of roasted vegetables. Enhanced with a touch of smoked paprika and garlic, this dish delivers a satisfying balance of savory meat and light, crisp vegetables, ideal for a fulfilling dinner.

NUTRITION

445kcal
Protein
37.5g
Fat
27.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Brisket

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion (quartered)

1/2 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper.

  • 3

    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 they are tender and slightly charred.

  • 4

    While the vegetables roast, warm the sliced brisket in a skillet over medium heat, allowing its natural smoky flavor to intensify. If the brisket is pre-cooked, heat it gently to avoid drying it out.

  • 5

    Plate a portion of brisket (approximately 4.5 ounces) and top with the roasted vegetables. Adjust seasoning with additional salt and pepper if needed before serving.