Tender Smoky Brisket with Roasted Root Vegetables

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

Tender Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Brisket with Roasted Root Vegetables

Savor a beautifully braised brisket infused with a smoky spice rub, accompanied by a medley of roasted carrots, parsnips, and red onions. This dish delivers a hearty yet balanced meal with tender meat, caramelized vegetables, and aromatic herbs that elevate every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
37.4g
Fat
18.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket (Lean, Trimmed)

1 medium Carrot

1 small Parsnip

2 slices Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Trim any excess fat from the brisket if needed, and season both sides generously with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Heat a skillet over medium-high heat, then sear the brisket on each side for about 2-3 minutes until a nice crust forms.

  • 4

    Meanwhile, peel and chop the carrot and parsnip into even pieces, and slice the red onion into rounds.

  • 5

    Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper.

  • 6

    Transfer the seared brisket onto the baking sheet amongst the vegetables.

  • 7

    Roast in the oven for 25-30 minutes, turning the vegetables halfway through, until the brisket is tender and the vegetables are caramelized.

  • 8

    Remove from the oven, let the brisket rest for a few minutes, then slice thinly against the grain and serve alongside the roasted root vegetables.

Tender Smoky Brisket with Roasted Root Vegetables

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

Tender Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Brisket with Roasted Root Vegetables

Savor a beautifully braised brisket infused with a smoky spice rub, accompanied by a medley of roasted carrots, parsnips, and red onions. This dish delivers a hearty yet balanced meal with tender meat, caramelized vegetables, and aromatic herbs that elevate every bite.

NUTRITION

405kcal
Protein
37.4g
Fat
18.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket (Lean, Trimmed)

1 medium Carrot

1 small Parsnip

2 slices 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

    Trim any excess fat from the brisket if needed, and season both sides generously with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Heat a skillet over medium-high heat, then sear the brisket on each side for about 2-3 minutes until a nice crust forms.

  • 4

    Meanwhile, peel and chop the carrot and parsnip into even pieces, and slice the red onion into rounds.

  • 5

    Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper.

  • 6

    Transfer the seared brisket onto the baking sheet amongst the vegetables.

  • 7

    Roast in the oven for 25-30 minutes, turning the vegetables halfway through, until the brisket is tender and the vegetables are caramelized.

  • 8

    Remove from the oven, let the brisket rest for a few minutes, then slice thinly against the grain and serve alongside the roasted root vegetables.