Name: Smoky Slow-Cooked Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Brisket, cooked; 1 medium Carrot, raw; 1 medium Parsnip, raw; 1/2 small Sweet Potato, baked; 1 tsp Olive Oil; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 pinch Black Pepper; 1 pinch Salt

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

Savor the rich, smoky flavor of tender slow-cooked brisket paired with a vibrant medley of roasted root vegetables. This dish offers a satisfying balance of lean protein and earthy sweetness from carrots, parsnips, and a hint of sweet potato, all elevated by fragrant spices and a drizzle of olive oil.

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NUTRITION

Protein

38.3g

Fat

27.1g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket, cooked

1 medium Carrot, raw

1 medium Parsnip, raw

1/2 small Sweet Potato, baked

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 pinch Black Pepper

1 pinch Salt

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PREPARATION

1
Preheat your oven to 400°F (200°C) to prepare the roasted vegetables.
2
In a bowl, toss the chopped carrot, parsnip, and cubed sweet potato with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3
Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway to ensure even browning.
4
Meanwhile, reheat the pre-cooked slow-cooked beef brisket in a low oven or on the stovetop until warmed through, which will help intensify its smoky flavor.
5
Plate the warm brisket alongside a generous serving of the roasted root vegetables, and serve immediately.