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 the deep, smoky flavor of tender slow-cooked brisket paired with a colorful medley of roasted root vegetables. This rustic dish combines the rich, savory notes of brisket enhanced with smoked paprika and garlic, balanced with the natural sweetness of carrots, parsnips, and red onion drizzled in olive oil. Perfect for a comforting dinner that meets your healthy, macro-conscious goals.

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NUTRITION

426kcal
Protein
36.9g
Fat
23g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Beef Brisket

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the brisket generously with smoked paprika, garlic powder, salt, and pepper. If using a slow cooker, add a splash of water or low-sodium broth before placing the brisket inside.

  • 3

    Slow-cook the brisket on low for 6-8 hours until it becomes tender and easily shredded. Alternatively, for a quicker method, braise the brisket covered in a Dutch oven in the oven at 325°F for about 3 hours.

  • 4

    While the brisket is cooking, prepare the vegetables. Peel and chop the carrot and parsnip into evenly sized pieces. Slice the red onion into wedges.

  • 5

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of smoked paprika, garlic powder, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway, until tender and lightly caramelized.

  • 7

    Once the brisket is done, slice it against the grain.

  • 8

    Plate a serving with slices of brisket alongside a generous portion of roasted root vegetables.

  • 9

    Enjoy this hearty, smoky dish that balances robust flavors with nutrient-rich 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 the deep, smoky flavor of tender slow-cooked brisket paired with a colorful medley of roasted root vegetables. This rustic dish combines the rich, savory notes of brisket enhanced with smoked paprika and garlic, balanced with the natural sweetness of carrots, parsnips, and red onion drizzled in olive oil. Perfect for a comforting dinner that meets your healthy, macro-conscious goals.

NUTRITION

426kcal
Protein
36.9g
Fat
23g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Beef Brisket

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the brisket generously with smoked paprika, garlic powder, salt, and pepper. If using a slow cooker, add a splash of water or low-sodium broth before placing the brisket inside.

  • 3

    Slow-cook the brisket on low for 6-8 hours until it becomes tender and easily shredded. Alternatively, for a quicker method, braise the brisket covered in a Dutch oven in the oven at 325°F for about 3 hours.

  • 4

    While the brisket is cooking, prepare the vegetables. Peel and chop the carrot and parsnip into evenly sized pieces. Slice the red onion into wedges.

  • 5

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of smoked paprika, garlic powder, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway, until tender and lightly caramelized.

  • 7

    Once the brisket is done, slice it against the grain.

  • 8

    Plate a serving with slices of brisket alongside a generous portion of roasted root vegetables.

  • 9

    Enjoy this hearty, smoky dish that balances robust flavors with nutrient-rich vegetables.