Tender Brisket with Roasted Root Vegetables

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

Tender Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Brisket with Roasted Root Vegetables

Enjoy succulent, slow-cooked brisket paired with lightly roasted carrots and parsnips, accented by aromatic thyme and garlic. This dish is a hearty balance of savory meat and naturally sweet root vegetables, perfect for a fulfilling dinner that keeps you energized without weighing you down.

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NUTRITION

432kcal
Protein
34.8g
Fat
25.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the brisket generously with salt and pepper. If desired, sear the brisket in a hot pan for 2-3 minutes per side to lock in the juices.

  • 3

    Place the brisket in a roasting dish. In a separate bowl, combine chopped carrots and parsnips with olive oil, minced garlic, fresh thyme, salt, and pepper.

  • 4

    Spread the vegetable mixture around the brisket.

  • 5

    Roast in the oven for 25-30 minutes until the vegetables are tender and the brisket is heated through or cooked to your preferred doneness.

  • 6

    Let the brisket rest for 5 minutes before slicing, then serve with a generous portion of the roasted root vegetables.

Tender Brisket with Roasted Root Vegetables

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

Tender Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Brisket with Roasted Root Vegetables

Enjoy succulent, slow-cooked brisket paired with lightly roasted carrots and parsnips, accented by aromatic thyme and garlic. This dish is a hearty balance of savory meat and naturally sweet root vegetables, perfect for a fulfilling dinner that keeps you energized without weighing you down.

NUTRITION

432kcal
Protein
34.8g
Fat
25.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the brisket generously with salt and pepper. If desired, sear the brisket in a hot pan for 2-3 minutes per side to lock in the juices.

  • 3

    Place the brisket in a roasting dish. In a separate bowl, combine chopped carrots and parsnips with olive oil, minced garlic, fresh thyme, salt, and pepper.

  • 4

    Spread the vegetable mixture around the brisket.

  • 5

    Roast in the oven for 25-30 minutes until the vegetables are tender and the brisket is heated through or cooked to your preferred doneness.

  • 6

    Let the brisket rest for 5 minutes before slicing, then serve with a generous portion of the roasted root vegetables.