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 flavors of tender slow-cooked brisket paired with the natural sweetness of roasted carrots and parsnips. This dish combines a rich, melt-in-your-mouth brisket with aromatic spices and a light drizzle of olive oil to enhance the vegetables, creating a balanced and comforting meal perfect for any time of day.

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NUTRITION

402kcal
Protein
34.1g
Fat
23.1g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

120g Beef Brisket

80g Carrot

80g Parsnip

1 tsp Olive Oil

0.5 tsp Smoked Paprika

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the carrots and parsnips into uniform pieces for even roasting and toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper.

  • 3

    Place the seasoned root vegetables on a baking sheet lined with parchment paper, and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, warm the already slow-cooked brisket (if cold) in a low oven or on the stovetop until heated through. If desired, shred or slice the brisket for easier eating.

  • 5

    Plate the brisket alongside the roasted root vegetables, and drizzle any pan juices from the brisket over the top for extra flavor.

  • 6

    Finish with a light sprinkle of extra salt and pepper if needed, and serve immediately.

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 flavors of tender slow-cooked brisket paired with the natural sweetness of roasted carrots and parsnips. This dish combines a rich, melt-in-your-mouth brisket with aromatic spices and a light drizzle of olive oil to enhance the vegetables, creating a balanced and comforting meal perfect for any time of day.

NUTRITION

402kcal
Protein
34.1g
Fat
23.1g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

120g Beef Brisket

80g Carrot

80g Parsnip

1 tsp Olive Oil

0.5 tsp Smoked Paprika

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the carrots and parsnips into uniform pieces for even roasting and toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper.

  • 3

    Place the seasoned root vegetables on a baking sheet lined with parchment paper, and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, warm the already slow-cooked brisket (if cold) in a low oven or on the stovetop until heated through. If desired, shred or slice the brisket for easier eating.

  • 5

    Plate the brisket alongside the roasted root vegetables, and drizzle any pan juices from the brisket over the top for extra flavor.

  • 6

    Finish with a light sprinkle of extra salt and pepper if needed, and serve immediately.