Smoky Tender Brisket with Roasted Root Vegetables

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

Smoky Tender Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Tender Brisket with Roasted Root Vegetables

A hearty dish featuring tender, smoky brisket paired with a medley of roasted carrots and parsnips. The earthy, caramelized vegetables complement the rich, slow-cooked brisket, while a hint of smoked paprika ties the components together for a delicious, comforting meal.

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NUTRITION

386kcal
Protein
35.8g
Fat
21g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop the carrot and parsnip into uniform pieces.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, smoked paprika, salt, and pepper until evenly coated.

  • 4

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

  • 5

    While the vegetables are roasting, warm the smoky tender brisket if needed. Alternatively, reheat it gently in a skillet to retain its flavors.

  • 6

    Plate the brisket alongside the roasted root vegetables and serve immediately.

Smoky Tender Brisket with Roasted Root Vegetables

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

Smoky Tender Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Tender Brisket with Roasted Root Vegetables

A hearty dish featuring tender, smoky brisket paired with a medley of roasted carrots and parsnips. The earthy, caramelized vegetables complement the rich, slow-cooked brisket, while a hint of smoked paprika ties the components together for a delicious, comforting meal.

NUTRITION

386kcal
Protein
35.8g
Fat
21g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop the carrot and parsnip into uniform pieces.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, smoked paprika, salt, and pepper until evenly coated.

  • 4

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

  • 5

    While the vegetables are roasting, warm the smoky tender brisket if needed. Alternatively, reheat it gently in a skillet to retain its flavors.

  • 6

    Plate the brisket alongside the roasted root vegetables and serve immediately.