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

Savor the deep, smoky richness of slow-cooked brisket paired with the natural sweetness of roasted root vegetables. This comforting dish offers tender, flavorful beef enhanced with a blend of warm spices and perfectly caramelized carrots, parsnips, and onions. An inviting and balanced meal that delights the senses while meeting your nutritional goals.

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NUTRITION

370kcal
Protein
35.8g
Fat
18.8g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by patting the beef brisket dry and generously seasoning it with smoked paprika, garlic powder, salt, and pepper.

  • 2

    Place the brisket in a slow cooker along with a splash of water or a light beef broth if desired, and cook on low for 6-8 hours, until tender.

  • 3

    Preheat your oven to 400°F while the brisket is nearing its final stages of cooking.

  • 4

    Wash and peel the carrot and parsnip, then cut them into evenly sized chunks. Slice the onion into thick wedges.

  • 5

    Toss the vegetables in a bowl with olive oil, a pinch more of salt and pepper, and a light dusting of smoked paprika.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, for tender and slightly caramelized roots.

  • 7

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

  • 8

    Garnish with additional pepper if desired and enjoy this hearty, balanced meal.

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

Savor the deep, smoky richness of slow-cooked brisket paired with the natural sweetness of roasted root vegetables. This comforting dish offers tender, flavorful beef enhanced with a blend of warm spices and perfectly caramelized carrots, parsnips, and onions. An inviting and balanced meal that delights the senses while meeting your nutritional goals.

NUTRITION

370kcal
Protein
35.8g
Fat
18.8g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by patting the beef brisket dry and generously seasoning it with smoked paprika, garlic powder, salt, and pepper.

  • 2

    Place the brisket in a slow cooker along with a splash of water or a light beef broth if desired, and cook on low for 6-8 hours, until tender.

  • 3

    Preheat your oven to 400°F while the brisket is nearing its final stages of cooking.

  • 4

    Wash and peel the carrot and parsnip, then cut them into evenly sized chunks. Slice the onion into thick wedges.

  • 5

    Toss the vegetables in a bowl with olive oil, a pinch more of salt and pepper, and a light dusting of smoked paprika.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, for tender and slightly caramelized roots.

  • 7

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

  • 8

    Garnish with additional pepper if desired and enjoy this hearty, balanced meal.