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

Savor the deep, smoky flavor of slow-cooked brisket paired with a colorful medley of roasted root vegetables. This hearty yet balanced dish delivers a satisfying combination of tender meat and caramelized veggies, all enhanced by a drizzle of olive oil and aromatic seasonings.

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NUTRITION

380kcal
Protein
36.6g
Fat
21.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket (lean portion)

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by seasoning the brisket with smoked paprika, garlic powder, salt, and pepper. Rub the spices well over the meat.

  • 2

    Place the brisket in a slow cooker along with a splash of water or broth if desired. Cook on low heat for 6-8 hours until the meat is tender and flavorful.

  • 3

    While the brisket cooks, peel and chop the carrot and parsnip into bite-sized pieces, and quarter the red onion.

  • 4

    Preheat the oven to 425°F.

  • 5

    Toss the chopped vegetables with olive oil, additional salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until lightly caramelized and tender.

  • 6

    Once the brisket is done, slice it thinly against the grain. Serve the brisket slices alongside a generous portion of the roasted root vegetables.

  • 7

    Enjoy the harmonious blend of smoky brisket and natural sweetness from the veggies.

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

Savor the deep, smoky flavor of slow-cooked brisket paired with a colorful medley of roasted root vegetables. This hearty yet balanced dish delivers a satisfying combination of tender meat and caramelized veggies, all enhanced by a drizzle of olive oil and aromatic seasonings.

NUTRITION

380kcal
Protein
36.6g
Fat
21.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Brisket (lean portion)

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by seasoning the brisket with smoked paprika, garlic powder, salt, and pepper. Rub the spices well over the meat.

  • 2

    Place the brisket in a slow cooker along with a splash of water or broth if desired. Cook on low heat for 6-8 hours until the meat is tender and flavorful.

  • 3

    While the brisket cooks, peel and chop the carrot and parsnip into bite-sized pieces, and quarter the red onion.

  • 4

    Preheat the oven to 425°F.

  • 5

    Toss the chopped vegetables with olive oil, additional salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until lightly caramelized and tender.

  • 6

    Once the brisket is done, slice it thinly against the grain. Serve the brisket slices alongside a generous portion of the roasted root vegetables.

  • 7

    Enjoy the harmonious blend of smoky brisket and natural sweetness from the veggies.