Slow-Cooked Smoky Brisket with Herb Roasted Vegetables

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

Slow-Cooked Smoky Brisket with Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Herb Roasted Vegetables

A hearty slow-cooked brisket paired with a medley of herb-infused roasted vegetables offers a soulful blend of smoky flavors and fresh garden aromas. This dish balances tender beef with vibrant roasted carrots, zucchini, red bell pepper, and butternut squash, lightly enhanced with olive oil and herbs for a satisfying, nutritious meal.

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NUTRITION

358kcal
Protein
33.4g
Fat
17.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket, lean

1/2 cup sliced Carrots

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup cubed Butternut Squash

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the brisket with your favorite smoky spices (such as smoked paprika, garlic powder, and a pinch of salt) and let it sit for a few minutes.

  • 3

    Place the brisket in a slow cooker with a splash of water or broth. Slow-cook on low for 6-8 hours until tender.

  • 4

    While the brisket is cooking, prepare the vegetables by combining carrots, zucchini, red bell pepper, and butternut squash in a bowl.

  • 5

    Drizzle the olive oil over the vegetables and toss with chopped fresh herbs like rosemary and thyme, along with a pinch of salt and pepper.

  • 6

    Spread the vegetables evenly on a baking tray and roast in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 7

    Once the brisket is done, slice it thinly and serve alongside the herb-roasted vegetables.

  • 8

    Enjoy this balanced meal that brings together the deep flavors of smoked brisket with the fresh, vibrant taste of roasted vegetables.

Slow-Cooked Smoky Brisket with Herb Roasted Vegetables

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

Slow-Cooked Smoky Brisket with Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Herb Roasted Vegetables

A hearty slow-cooked brisket paired with a medley of herb-infused roasted vegetables offers a soulful blend of smoky flavors and fresh garden aromas. This dish balances tender beef with vibrant roasted carrots, zucchini, red bell pepper, and butternut squash, lightly enhanced with olive oil and herbs for a satisfying, nutritious meal.

NUTRITION

358kcal
Protein
33.4g
Fat
17.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket, lean

1/2 cup sliced Carrots

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup cubed Butternut Squash

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the brisket with your favorite smoky spices (such as smoked paprika, garlic powder, and a pinch of salt) and let it sit for a few minutes.

  • 3

    Place the brisket in a slow cooker with a splash of water or broth. Slow-cook on low for 6-8 hours until tender.

  • 4

    While the brisket is cooking, prepare the vegetables by combining carrots, zucchini, red bell pepper, and butternut squash in a bowl.

  • 5

    Drizzle the olive oil over the vegetables and toss with chopped fresh herbs like rosemary and thyme, along with a pinch of salt and pepper.

  • 6

    Spread the vegetables evenly on a baking tray and roast in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 7

    Once the brisket is done, slice it thinly and serve alongside the herb-roasted vegetables.

  • 8

    Enjoy this balanced meal that brings together the deep flavors of smoked brisket with the fresh, vibrant taste of roasted vegetables.