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

Enjoy a hearty plate of slow-cooked smoky brisket paired with a colorful medley of roasted root vegetables. The brisket is gently infused with smoky spices and herbs, while the vegetables are caramelized to perfection, combining a satisfying blend of savory and earthy flavors ideal for a nourishing meal.

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NUTRITION

405kcal
Protein
36.1g
Fat
21g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Beef Brisket (Lean)

50 grams Carrot

50 grams Parsnip

0.25 medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper to create a rub.

  • 3

    Coat the brisket evenly with the spice rub.

  • 4

    Place the brisket in a slow cooker with a small amount of water or broth if desired; cook on low for 6-8 hours until tender.

  • 5

    While the brisket is finishing, chop the carrots, parsnip, and red onion into evenly sized pieces.

  • 6

    Toss the vegetables with a drizzle of olive oil, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until they are tender and slightly caramelized.

  • 8

    Once the brisket is tender, slice it against the grain and serve alongside the roasted root vegetables.

  • 9

    Garnish with a sprinkle of additional smoked paprika or fresh herbs if desired.

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

Enjoy a hearty plate of slow-cooked smoky brisket paired with a colorful medley of roasted root vegetables. The brisket is gently infused with smoky spices and herbs, while the vegetables are caramelized to perfection, combining a satisfying blend of savory and earthy flavors ideal for a nourishing meal.

NUTRITION

405kcal
Protein
36.1g
Fat
21g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Beef Brisket (Lean)

50 grams Carrot

50 grams Parsnip

0.25 medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper to create a rub.

  • 3

    Coat the brisket evenly with the spice rub.

  • 4

    Place the brisket in a slow cooker with a small amount of water or broth if desired; cook on low for 6-8 hours until tender.

  • 5

    While the brisket is finishing, chop the carrots, parsnip, and red onion into evenly sized pieces.

  • 6

    Toss the vegetables with a drizzle of olive oil, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until they are tender and slightly caramelized.

  • 8

    Once the brisket is tender, slice it against the grain and serve alongside the roasted root vegetables.

  • 9

    Garnish with a sprinkle of additional smoked paprika or fresh herbs if desired.