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

Savor a robust dish featuring tender, slow-cooked brisket infused with smoky spices, accompanied by a colorful medley of roasted root vegetables that provide a delightful earthiness. Perfect for a comforting dinner that doesn't compromise on flavor or nutrition.

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NUTRITION

453kcal
Protein
33.7g
Fat
25.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 small Parsnip

2 medium slices Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 pinch Black Pepper

1 pinch Salt

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PREPARATION

  • 1

    Season the beef brisket generously with smoked paprika, garlic powder, black pepper, and salt.

  • 2

    Place the seasoned brisket in a slow cooker. Add a few slices of red onion on top for extra flavor.

  • 3

    Set the slow cooker on low and cook for 6-8 hours until the brisket is tender.

  • 4

    Preheat the oven to 400°F. Meanwhile, peel and chop the carrot and parsnip into uniformly sized pieces.

  • 5

    Toss the chopped root vegetables with olive oil, a pinch of salt, black pepper, and additional smoked paprika if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until they are fork-tender and beginning to caramelize.

  • 7

    Once the brisket is done, remove it from the slow cooker and let it rest for a few minutes before thinly slicing.

  • 8

    Plate a portion of brisket alongside a generous serving of roasted root vegetables. Garnish with the roasted red onion slices from the slow cooker.

  • 9

    Serve warm and enjoy the comforting flavors of smoky, tender brisket paired with sweet, earthy vegetables.

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

Savor a robust dish featuring tender, slow-cooked brisket infused with smoky spices, accompanied by a colorful medley of roasted root vegetables that provide a delightful earthiness. Perfect for a comforting dinner that doesn't compromise on flavor or nutrition.

NUTRITION

453kcal
Protein
33.7g
Fat
25.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 small Parsnip

2 medium slices Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 pinch Black Pepper

1 pinch Salt

PREPARATION

  • 1

    Season the beef brisket generously with smoked paprika, garlic powder, black pepper, and salt.

  • 2

    Place the seasoned brisket in a slow cooker. Add a few slices of red onion on top for extra flavor.

  • 3

    Set the slow cooker on low and cook for 6-8 hours until the brisket is tender.

  • 4

    Preheat the oven to 400°F. Meanwhile, peel and chop the carrot and parsnip into uniformly sized pieces.

  • 5

    Toss the chopped root vegetables with olive oil, a pinch of salt, black pepper, and additional smoked paprika if desired.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until they are fork-tender and beginning to caramelize.

  • 7

    Once the brisket is done, remove it from the slow cooker and let it rest for a few minutes before thinly slicing.

  • 8

    Plate a portion of brisket alongside a generous serving of roasted root vegetables. Garnish with the roasted red onion slices from the slow cooker.

  • 9

    Serve warm and enjoy the comforting flavors of smoky, tender brisket paired with sweet, earthy vegetables.