Smoky Slow-Cooked Brisket with Roasted Root Vegetables

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

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

Savor the rich, deep flavors of slow-cooked brisket, delicately accented by a smoky spice blend and paired with a colorful medley of roasted root vegetables. This dish features tender, melt-in-your-mouth brisket and caramelized carrots, parsnips, and red onions, finished with a drizzle of olive oil and a hint of garlic – a comforting, hearty meal perfect for any dinner table.

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NUTRITION

461kcal
Protein
35.9g
Fat
25.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 small Parsnip

1/2 medium Red Onion

1 tsp 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 400°F.

  • 2

    In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Rub this spice mix generously over the brisket.

  • 3

    Place the brisket in a slow cooker. Add a splash of water or beef broth if desired to maintain moisture, then set on low for 6-8 hours until tender.

  • 4

    While the brisket is slow-cooking, peel and cut the carrot and parsnip into uniform pieces. Slice the red onion into wedges.

  • 5

    Toss the vegetables in olive oil and a pinch of salt and pepper. Spread them out on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the preheated oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Once the brisket is tender, slice it thinly against the grain.

  • 8

    Plate the sliced brisket alongside a generous serving of roasted root vegetables. Drizzle any juices from the brisket over the top for extra flavor.

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

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

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

Savor the rich, deep flavors of slow-cooked brisket, delicately accented by a smoky spice blend and paired with a colorful medley of roasted root vegetables. This dish features tender, melt-in-your-mouth brisket and caramelized carrots, parsnips, and red onions, finished with a drizzle of olive oil and a hint of garlic – a comforting, hearty meal perfect for any dinner table.

NUTRITION

461kcal
Protein
35.9g
Fat
25.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 small Parsnip

1/2 medium Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Rub this spice mix generously over the brisket.

  • 3

    Place the brisket in a slow cooker. Add a splash of water or beef broth if desired to maintain moisture, then set on low for 6-8 hours until tender.

  • 4

    While the brisket is slow-cooking, peel and cut the carrot and parsnip into uniform pieces. Slice the red onion into wedges.

  • 5

    Toss the vegetables in olive oil and a pinch of salt and pepper. Spread them out on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the preheated oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Once the brisket is tender, slice it thinly against the grain.

  • 8

    Plate the sliced brisket alongside a generous serving of roasted root vegetables. Drizzle any juices from the brisket over the top for extra flavor.