Smoky Slow-Cooked Brisket with Crispy Roasted Vegetables

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

Smoky Slow-Cooked Brisket with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Crispy Roasted Vegetables

Savor the rich, smoky flavors of slow-cooked brisket paired with a medley of crispy roasted vegetables. This hearty dish features tender brisket steeped in a smoky blend of spices and complemented by vibrant bell pepper, zucchini, red onion, and carrot, all lightly tossed in olive oil and roasted to perfection.

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NUTRITION

423kcal
Protein
33.4g
Fat
26.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Olive Oil

1 tsp Smoked Paprika & Garlic Powder Mix

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a slow cooker, season the brisket with salt, pepper, and half of the smoked paprika & garlic powder mix. Slow-cook on low heat until the meat is tender and easily shreds, about 4-6 hours.

  • 3

    While the brisket is finishing in the slow cooker, chop the bell pepper, zucchini, red onion, and carrot into bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and the remaining smoked paprika & garlic powder mix.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even crisping.

  • 6

    Once the brisket is tender, slice or shred it as desired and plate alongside the crispy roasted vegetables. Serve warm and enjoy the smoky, savory flavors.

Smoky Slow-Cooked Brisket with Crispy Roasted Vegetables

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

Smoky Slow-Cooked Brisket with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Crispy Roasted Vegetables

Savor the rich, smoky flavors of slow-cooked brisket paired with a medley of crispy roasted vegetables. This hearty dish features tender brisket steeped in a smoky blend of spices and complemented by vibrant bell pepper, zucchini, red onion, and carrot, all lightly tossed in olive oil and roasted to perfection.

NUTRITION

423kcal
Protein
33.4g
Fat
26.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Olive Oil

1 tsp Smoked Paprika & Garlic Powder Mix

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a slow cooker, season the brisket with salt, pepper, and half of the smoked paprika & garlic powder mix. Slow-cook on low heat until the meat is tender and easily shreds, about 4-6 hours.

  • 3

    While the brisket is finishing in the slow cooker, chop the bell pepper, zucchini, red onion, and carrot into bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and the remaining smoked paprika & garlic powder mix.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even crisping.

  • 6

    Once the brisket is tender, slice or shred it as desired and plate alongside the crispy roasted vegetables. Serve warm and enjoy the smoky, savory flavors.