Tender Brisket with Crispy Roasted Root Vegetables

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

Tender Brisket with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Brisket with Crispy Roasted Root Vegetables

Savor the rich flavors of slow-cooked brisket paired with a medley of roasted root vegetables. The tender beef serves as a hearty protein while the crispy carrots and parsnips provide a naturally sweet, earthy contrast. This balanced dish is designed to delight your palate with its layers of texture and taste.

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NUTRITION

346kcal
Protein
32.7g
Fat
17.9g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (trimmed)

1 medium Carrot

1/2 cup Parsnips

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 5 oz brisket with salt, pepper, and finely chopped rosemary. Let it rest at room temperature for about 15 minutes.

  • 3

    Peel and cut the carrot into sticks and slice the parsnips into similar sized pieces to ensure even roasting.

  • 4

    In a bowl, toss the cut vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Place the brisket in an oven-safe dish and arrange the vegetables around it.

  • 6

    Roast in the oven for about 25-30 minutes, or until the brisket reaches your desired level of tenderness and the vegetables are crispy on the edges.

  • 7

    Allow the brisket to rest for a few minutes before slicing thinly and serving alongside the roasted vegetables.

Tender Brisket with Crispy Roasted Root Vegetables

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

Tender Brisket with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Brisket with Crispy Roasted Root Vegetables

Savor the rich flavors of slow-cooked brisket paired with a medley of roasted root vegetables. The tender beef serves as a hearty protein while the crispy carrots and parsnips provide a naturally sweet, earthy contrast. This balanced dish is designed to delight your palate with its layers of texture and taste.

NUTRITION

346kcal
Protein
32.7g
Fat
17.9g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (trimmed)

1 medium Carrot

1/2 cup Parsnips

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 5 oz brisket with salt, pepper, and finely chopped rosemary. Let it rest at room temperature for about 15 minutes.

  • 3

    Peel and cut the carrot into sticks and slice the parsnips into similar sized pieces to ensure even roasting.

  • 4

    In a bowl, toss the cut vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Place the brisket in an oven-safe dish and arrange the vegetables around it.

  • 6

    Roast in the oven for about 25-30 minutes, or until the brisket reaches your desired level of tenderness and the vegetables are crispy on the edges.

  • 7

    Allow the brisket to rest for a few minutes before slicing thinly and serving alongside the roasted vegetables.