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 savory plate of tender, smoky brisket paired with a medley of roasted root vegetables lightly kissed with olive oil and smoked paprika. This dish offers a satisfying balance of lean protein and naturally sweet, caramelized vegetables perfect for a comforting dinner.

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NUTRITION

411kcal
Protein
37.6g
Fat
23.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 cup diced Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the brisket with salt, pepper, and half of the smoked paprika.

  • 3

    In a slow cooker, add the brisket with a splash of water or beef broth if desired. Cook on low for 6-8 hours until tender and easily shredded.

  • 4

    While the brisket is finishing, prepare the vegetables by peeling and cutting the carrot and parsnip into uniform chunks, and slicing the red onion into thick wedges.

  • 5

    Toss the vegetables in a bowl with olive oil, remaining smoked paprika, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until tender and golden, stirring halfway through.

  • 7

    Slice or shred the tender brisket and plate alongside the roasted root vegetables.

  • 8

    Serve warm and enjoy your savory smoky brisket paired with naturally sweet roasted vegetables.

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 savory plate of tender, smoky brisket paired with a medley of roasted root vegetables lightly kissed with olive oil and smoked paprika. This dish offers a satisfying balance of lean protein and naturally sweet, caramelized vegetables perfect for a comforting dinner.

NUTRITION

411kcal
Protein
37.6g
Fat
23.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 medium Carrot

1 cup diced Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the brisket with salt, pepper, and half of the smoked paprika.

  • 3

    In a slow cooker, add the brisket with a splash of water or beef broth if desired. Cook on low for 6-8 hours until tender and easily shredded.

  • 4

    While the brisket is finishing, prepare the vegetables by peeling and cutting the carrot and parsnip into uniform chunks, and slicing the red onion into thick wedges.

  • 5

    Toss the vegetables in a bowl with olive oil, remaining smoked paprika, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until tender and golden, stirring halfway through.

  • 7

    Slice or shred the tender brisket and plate alongside the roasted root vegetables.

  • 8

    Serve warm and enjoy your savory smoky brisket paired with naturally sweet roasted vegetables.