Tender Smoky 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 Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Brisket with Roasted Root Vegetables

Savor a hearty dish featuring tender brisket infused with a subtle smoky flavor paired with a colorful medley of roasted root vegetables. This dish delivers a perfect balance of robust protein and nutritious vegetables, finished with a drizzle of olive oil and aromatic herbs.

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NUTRITION

445kcal
Protein
34.3g
Fat
27.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (braised)

1 cup diced Carrots

1/2 cup diced Parsnips

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the diced carrots and parsnips with the olive oil, minced garlic, dried rosemary, salt, and black pepper.

  • 3

    Spread the seasoned vegetables evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, gently reheat the sliced brisket in a skillet over medium heat if needed, ensuring it remains tender and juicy.

  • 6

    Plate a portion of reheated brisket alongside a generous serving of the roasted root vegetables.

  • 7

    Garnish with a light sprinkle of additional rosemary or black pepper, then serve immediately.

Tender Smoky 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 Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Brisket with Roasted Root Vegetables

Savor a hearty dish featuring tender brisket infused with a subtle smoky flavor paired with a colorful medley of roasted root vegetables. This dish delivers a perfect balance of robust protein and nutritious vegetables, finished with a drizzle of olive oil and aromatic herbs.

NUTRITION

445kcal
Protein
34.3g
Fat
27.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (braised)

1 cup diced Carrots

1/2 cup diced Parsnips

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the diced carrots and parsnips with the olive oil, minced garlic, dried rosemary, salt, and black pepper.

  • 3

    Spread the seasoned vegetables evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, gently reheat the sliced brisket in a skillet over medium heat if needed, ensuring it remains tender and juicy.

  • 6

    Plate a portion of reheated brisket alongside a generous serving of the roasted root vegetables.

  • 7

    Garnish with a light sprinkle of additional rosemary or black pepper, then serve immediately.