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.

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

Enjoy a hearty and flavorful meal featuring tender slow-cooked brisket with smoky spices, accompanied by a colorful medley of roasted root vegetables. This dish offers a satisfying blend of robust, savory beef with the natural sweetness of roasted carrots and parsnips, finished with a hint of olive oil and a dash of spices.

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NUTRITION

382kcal
Protein
37.3g
Fat
20.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1/2 medium Carrot (≈65g)

1/2 cup diced Parsnip (≈66g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 325°F. Season the beef brisket generously with smoked paprika, garlic powder, salt, and pepper.

  • 2

    Place the brisket in a slow cooker or Dutch oven with a splash of water or beef broth if desired for extra moisture. Slow cook the brisket on low heat for 3-4 hours until tender.

  • 3

    While the brisket is cooking, peel and cut the carrot and parsnip into even chunks. Toss the vegetables in olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until they are soft and slightly caramelized.

  • 5

    Once the brisket is tender, slice it thinly. Plate a serving portion of brisket alongside a generous serving of roasted root vegetables.

  • 6

    Garnish with additional smoked paprika if desired and serve warm.

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.

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Slow-Cooked Brisket with Roasted Root Vegetables

Enjoy a hearty and flavorful meal featuring tender slow-cooked brisket with smoky spices, accompanied by a colorful medley of roasted root vegetables. This dish offers a satisfying blend of robust, savory beef with the natural sweetness of roasted carrots and parsnips, finished with a hint of olive oil and a dash of spices.

NUTRITION

382kcal
Protein
37.3g
Fat
20.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1/2 medium Carrot (≈65g)

1/2 cup diced Parsnip (≈66g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 325°F. Season the beef brisket generously with smoked paprika, garlic powder, salt, and pepper.

  • 2

    Place the brisket in a slow cooker or Dutch oven with a splash of water or beef broth if desired for extra moisture. Slow cook the brisket on low heat for 3-4 hours until tender.

  • 3

    While the brisket is cooking, peel and cut the carrot and parsnip into even chunks. Toss the vegetables in olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until they are soft and slightly caramelized.

  • 5

    Once the brisket is tender, slice it thinly. Plate a serving portion of brisket alongside a generous serving of roasted root vegetables.

  • 6

    Garnish with additional smoked paprika if desired and serve warm.