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 tender, slow-cooked brisket infused with smoky spices paired with the natural sweetness of roasted carrots and parsnips. This comforting dish offers a delightful balance of deep, savory flavors and roasted vegetable goodness - perfect for a hearty dinner.

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NUTRITION

473kcal
Protein
33.5g
Fat
20.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Brisket

150g Carrot

150g Parsnip

1 tsp Olive Oil

0.5 tsp Smoked Paprika

0.25 tsp Salt

0.25 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Heat a skillet over medium-high heat and sear the brisket on all sides until browned.

  • 4

    Transfer the brisket to a slow cooker. Add a splash of water or low-sodium broth if desired for moisture, cover, and cook on low for 3-4 hours until tender.

  • 5

    While the brisket is slow-cooking, peel and cut the carrots and parsnips into uniform pieces. Toss them with olive oil, a pinch of salt, and a little smoked paprika.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 7

    Once the brisket is tender, slice it against the grain and serve alongside the roasted root 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 tender, slow-cooked brisket infused with smoky spices paired with the natural sweetness of roasted carrots and parsnips. This comforting dish offers a delightful balance of deep, savory flavors and roasted vegetable goodness - perfect for a hearty dinner.

NUTRITION

473kcal
Protein
33.5g
Fat
20.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Brisket

150g Carrot

150g Parsnip

1 tsp Olive Oil

0.5 tsp Smoked Paprika

0.25 tsp Salt

0.25 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Heat a skillet over medium-high heat and sear the brisket on all sides until browned.

  • 4

    Transfer the brisket to a slow cooker. Add a splash of water or low-sodium broth if desired for moisture, cover, and cook on low for 3-4 hours until tender.

  • 5

    While the brisket is slow-cooking, peel and cut the carrots and parsnips into uniform pieces. Toss them with olive oil, a pinch of salt, and a little smoked paprika.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 7

    Once the brisket is tender, slice it against the grain and serve alongside the roasted root vegetables.