Slow-Cooked Smoky Brisket with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Crispy Roasted Vegetables

Enjoy a hearty and flavorful dish featuring tender, slow-cooked brisket infused with smoky spices, paired with a medley of crispy roasted vegetables. This savory meal offers a delightful balance of robust meaty flavors and the natural sweetness of bell peppers, zucchini, and red onion, finished off with a hint of olive oil for a satisfying crunch.

Try 3 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
39.9g
Fat
23.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Brisket (lean, trimmed)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the brisket generously with smoked paprika, garlic powder, salt, and pepper. Let it rest while you prepare the vegetables.

  • 3

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, additional salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20-25 minutes until crispy and slightly caramelized.

  • 6

    While the vegetables roast, slow-cook the seasoned brisket in a covered pot on low heat for 2-3 hours, or until tender. Alternatively, use a slow cooker on low for the same duration.

  • 7

    Once both components are ready, plate a serving of brisket alongside a generous helping of roasted vegetables.

  • 8

    Serve hot and enjoy the combination of smoky, tender brisket with crunchy, roasted veggies.

Slow-Cooked Smoky Brisket with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Crispy Roasted Vegetables

Enjoy a hearty and flavorful dish featuring tender, slow-cooked brisket infused with smoky spices, paired with a medley of crispy roasted vegetables. This savory meal offers a delightful balance of robust meaty flavors and the natural sweetness of bell peppers, zucchini, and red onion, finished off with a hint of olive oil for a satisfying crunch.

NUTRITION

399kcal
Protein
39.9g
Fat
23.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Brisket (lean, trimmed)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the brisket generously with smoked paprika, garlic powder, salt, and pepper. Let it rest while you prepare the vegetables.

  • 3

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, additional salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20-25 minutes until crispy and slightly caramelized.

  • 6

    While the vegetables roast, slow-cook the seasoned brisket in a covered pot on low heat for 2-3 hours, or until tender. Alternatively, use a slow cooker on low for the same duration.

  • 7

    Once both components are ready, plate a serving of brisket alongside a generous helping of roasted vegetables.

  • 8

    Serve hot and enjoy the combination of smoky, tender brisket with crunchy, roasted veggies.