Tender Herb-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 Herb-Rubbed Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Rubbed Brisket with Roasted Root Vegetables

Savor the hearty flavors of tender, herb-rubbed brisket paired with a medley of roasted root vegetables. This dish features juicy beef enhanced with garlic and rosemary, complemented by the natural sweetness of carrots and parsnips, creating a satisfying and wholesome meal with rustic charm.

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NUTRITION

352kcal
Protein
36.5g
Fat
19.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (Lean)

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 tsp Olive Oil

1 Garlic Clove

1 tsp Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the brisket dry and rub it with finely minced garlic, chopped fresh rosemary, salt, and pepper.

  • 3

    Heat a skillet over medium-high heat and sear the brisket on both sides until browned, about 2 minutes per side.

  • 4

    While the brisket sears, toss the chopped carrots and parsnips in olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the vegetables in the preheated oven and roast for 20-25 minutes until tender and slightly caramelized.

  • 6

    Once the brisket is seared, transfer it to an oven-safe dish and finish cooking it in the oven for about 10-15 minutes, or until it reaches your desired level of doneness.

  • 7

    Slice the brisket thinly and serve alongside the roasted root vegetables.

Tender Herb-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 Herb-Rubbed Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Rubbed Brisket with Roasted Root Vegetables

Savor the hearty flavors of tender, herb-rubbed brisket paired with a medley of roasted root vegetables. This dish features juicy beef enhanced with garlic and rosemary, complemented by the natural sweetness of carrots and parsnips, creating a satisfying and wholesome meal with rustic charm.

NUTRITION

352kcal
Protein
36.5g
Fat
19.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (Lean)

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 tsp Olive Oil

1 Garlic Clove

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the brisket dry and rub it with finely minced garlic, chopped fresh rosemary, salt, and pepper.

  • 3

    Heat a skillet over medium-high heat and sear the brisket on both sides until browned, about 2 minutes per side.

  • 4

    While the brisket sears, toss the chopped carrots and parsnips in olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the vegetables in the preheated oven and roast for 20-25 minutes until tender and slightly caramelized.

  • 6

    Once the brisket is seared, transfer it to an oven-safe dish and finish cooking it in the oven for about 10-15 minutes, or until it reaches your desired level of doneness.

  • 7

    Slice the brisket thinly and serve alongside the roasted root vegetables.