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

A hearty dish featuring tender, slow-cooked lean brisket infused with smoky spices, paired with a colorful medley of roasted root vegetables that deliver a perfect blend of natural sweetness and savory depth. This balanced meal is designed to satisfy your hunger while seamlessly fitting into your daily protein and calorie goals.

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NUTRITION

381kcal
Protein
33.1g
Fat
17.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Brisket

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the lean brisket with smoked paprika, garlic powder, salt, and pepper. Let it rest for about 10 minutes.

  • 3

    In a small dish, combine olive oil with a little extra smoked paprika and garlic powder for a light coating on the vegetables.

  • 4

    Chop the carrot, parsnip, and red onion into uniform bite-sized pieces and toss them in the olive oil mixture.

  • 5

    Place the brisket in a slow cooker or covered dutch oven and add the seasoned vegetables around it.

  • 6

    Slow cook on low heat for 4-6 hours until the brisket is tender and the vegetables are roasted to perfection. Alternatively, for an oven method, cover the brisket and vegetables with foil and roast for about 3 hours.

  • 7

    Once cooked, slice the brisket and serve it alongside the roasted root vegetables, ensuring a balanced serving of protein and veggies.

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

A hearty dish featuring tender, slow-cooked lean brisket infused with smoky spices, paired with a colorful medley of roasted root vegetables that deliver a perfect blend of natural sweetness and savory depth. This balanced meal is designed to satisfy your hunger while seamlessly fitting into your daily protein and calorie goals.

NUTRITION

381kcal
Protein
33.1g
Fat
17.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Brisket

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the lean brisket with smoked paprika, garlic powder, salt, and pepper. Let it rest for about 10 minutes.

  • 3

    In a small dish, combine olive oil with a little extra smoked paprika and garlic powder for a light coating on the vegetables.

  • 4

    Chop the carrot, parsnip, and red onion into uniform bite-sized pieces and toss them in the olive oil mixture.

  • 5

    Place the brisket in a slow cooker or covered dutch oven and add the seasoned vegetables around it.

  • 6

    Slow cook on low heat for 4-6 hours until the brisket is tender and the vegetables are roasted to perfection. Alternatively, for an oven method, cover the brisket and vegetables with foil and roast for about 3 hours.

  • 7

    Once cooked, slice the brisket and serve it alongside the roasted root vegetables, ensuring a balanced serving of protein and veggies.