Slow-Cooked Smoky Brisket with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Crispy Roasted Root Vegetables

Savor the deep, smoky flavors of tender slow-cooked brisket paired with a vibrant medley of crispy roasted root vegetables. Each bite offers a harmonious balance of savory meat and naturally sweet, caramelized veggies, all drizzled with a hint of olive oil and seasoned with aromatic spices for a hearty, satisfying meal.

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NUTRITION

522kcal
Protein
37.9g
Fat
30.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket (lean, trimmed)

1 medium Carrot

1 medium Parsnip

1 small Beet

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prepare a baking tray by lining it with parchment paper.

  • 2

    Trim any excess fat from the brisket if needed. Sprinkle the brisket with smoked paprika, salt, and pepper.

  • 3

    Place the brisket in a slow cooker with a splash of water or beef broth (optional for extra moisture) and cook on low for 6-8 hours until fork-tender.

  • 4

    While the brisket is slow-cooking, peel and cut the carrot, parsnip, and beet into similar-sized chunks for even roasting.

  • 5

    Toss the cut vegetables in olive oil, and season with salt, pepper, and an extra pinch of smoked paprika to enhance the smoky flavor.

  • 6

    Spread the vegetables evenly on the baking tray and roast in the preheated oven for 25-30 minutes, or until tender and crispy around the edges, stirring halfway through.

  • 7

    Once the brisket is done, slice or shred it and plate alongside the roasted root vegetables.

  • 8

    Serve warm, enjoying the savory, smoky brisket paired with the naturally sweet and crispy vegetables.

Slow-Cooked Smoky Brisket with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Crispy Roasted Root Vegetables

Savor the deep, smoky flavors of tender slow-cooked brisket paired with a vibrant medley of crispy roasted root vegetables. Each bite offers a harmonious balance of savory meat and naturally sweet, caramelized veggies, all drizzled with a hint of olive oil and seasoned with aromatic spices for a hearty, satisfying meal.

NUTRITION

522kcal
Protein
37.9g
Fat
30.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket (lean, trimmed)

1 medium Carrot

1 medium Parsnip

1 small Beet

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prepare a baking tray by lining it with parchment paper.

  • 2

    Trim any excess fat from the brisket if needed. Sprinkle the brisket with smoked paprika, salt, and pepper.

  • 3

    Place the brisket in a slow cooker with a splash of water or beef broth (optional for extra moisture) and cook on low for 6-8 hours until fork-tender.

  • 4

    While the brisket is slow-cooking, peel and cut the carrot, parsnip, and beet into similar-sized chunks for even roasting.

  • 5

    Toss the cut vegetables in olive oil, and season with salt, pepper, and an extra pinch of smoked paprika to enhance the smoky flavor.

  • 6

    Spread the vegetables evenly on the baking tray and roast in the preheated oven for 25-30 minutes, or until tender and crispy around the edges, stirring halfway through.

  • 7

    Once the brisket is done, slice or shred it and plate alongside the roasted root vegetables.

  • 8

    Serve warm, enjoying the savory, smoky brisket paired with the naturally sweet and crispy vegetables.