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 a robust blend of tender, slow-cooked brisket imbued with smoky spices, accompanied by a medley of roasted root vegetables that offer a subtly sweet, earthy contrast. This hearty dish delivers a satisfying, flavorful experience that balances savory and natural sweetness in every bite.

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NUTRITION

434kcal
Protein
40.4g
Fat
20.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Brisket

1 medium Carrot

0.5 cup chopped Parsnips

0.5 cup diced Beets

0.25 small Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the 5 oz beef brisket generously with smoked paprika, garlic powder, salt, and black pepper.

  • 3

    Place the brisket in a slow cooker with a few slices of red onion (reserve some for garnish) and set to low heat for 6-8 hours until tender.

  • 4

    While the brisket is cooking, prepare the vegetables by peeling and chopping the carrot, parsnip, and beets into bite-sized pieces.

  • 5

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

  • 6

    Spread the vegetables onto a baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Once the brisket is tender, slice it thinly and plate with a generous serving of the roasted root vegetables.

  • 8

    Garnish with extra red onion slices if desired, and serve warm.

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 a robust blend of tender, slow-cooked brisket imbued with smoky spices, accompanied by a medley of roasted root vegetables that offer a subtly sweet, earthy contrast. This hearty dish delivers a satisfying, flavorful experience that balances savory and natural sweetness in every bite.

NUTRITION

434kcal
Protein
40.4g
Fat
20.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Brisket

1 medium Carrot

0.5 cup chopped Parsnips

0.5 cup diced Beets

0.25 small Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the 5 oz beef brisket generously with smoked paprika, garlic powder, salt, and black pepper.

  • 3

    Place the brisket in a slow cooker with a few slices of red onion (reserve some for garnish) and set to low heat for 6-8 hours until tender.

  • 4

    While the brisket is cooking, prepare the vegetables by peeling and chopping the carrot, parsnip, and beets into bite-sized pieces.

  • 5

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

  • 6

    Spread the vegetables onto a baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Once the brisket is tender, slice it thinly and plate with a generous serving of the roasted root vegetables.

  • 8

    Garnish with extra red onion slices if desired, and serve warm.