Tender Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

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

Tender Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

Savor the bold flavors of tender beef brisket encrusted in a smoky spice rub served alongside beautifully roasted carrots and parsnips. This dish offers a satisfying balance of rich, savory meat and the natural sweetness of root vegetables, lightly tossed in olive oil and a medley of spices, perfect for a wholesome lunch or dinner.

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NUTRITION

448kcal
Protein
33g
Fat
23.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket (Lean Cut)

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Cumin

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    In a small bowl, mix together the smoked paprika, garlic powder, cumin, salt, and pepper.

  • 3

    Pat the 4 oz beef brisket dry with a paper towel and rub the spice mixture evenly over the surface.

  • 4

    Chop the carrot and parsnip into uniform bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Arrange the brisket on a baking sheet lined with parchment paper and place the seasoned vegetables around it.

  • 6

    Roast in the preheated oven for about 25-30 minutes, turning the vegetables halfway through, until the brisket is heated through and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before slicing the brisket against the grain.

  • 8

    Plate the sliced brisket with a generous serving of roasted root vegetables and serve warm.

Tender Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

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

Tender Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Spice-Rubbed Brisket with Roasted Root Vegetables

Savor the bold flavors of tender beef brisket encrusted in a smoky spice rub served alongside beautifully roasted carrots and parsnips. This dish offers a satisfying balance of rich, savory meat and the natural sweetness of root vegetables, lightly tossed in olive oil and a medley of spices, perfect for a wholesome lunch or dinner.

NUTRITION

448kcal
Protein
33g
Fat
23.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket (Lean Cut)

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Cumin

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    In a small bowl, mix together the smoked paprika, garlic powder, cumin, salt, and pepper.

  • 3

    Pat the 4 oz beef brisket dry with a paper towel and rub the spice mixture evenly over the surface.

  • 4

    Chop the carrot and parsnip into uniform bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Arrange the brisket on a baking sheet lined with parchment paper and place the seasoned vegetables around it.

  • 6

    Roast in the preheated oven for about 25-30 minutes, turning the vegetables halfway through, until the brisket is heated through and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before slicing the brisket against the grain.

  • 8

    Plate the sliced brisket with a generous serving of roasted root vegetables and serve warm.