Name: Tender Corned Beef with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked lean corned beef brisket; 0.5 cup carrots; 0.5 cup parsnips; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Tender Corned Beef with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Corned Beef with Roasted Root Vegetables

Oven-roasted carrots and parsnips served alongside slow-simmered corned beef for a hearty meal featuring tender, caramelized edges.

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NUTRITION

Protein

37.5g

Fat

18g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked lean corned beef brisket

0.5 cup carrots

0.5 cup parsnips

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds to ensure even cooking.
3
Place the root vegetables on the prepared baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, and garlic powder.
4
Toss the vegetables until thoroughly coated and roast for 25 minutes until they are fork-tender and slightly browned.
5
Thinly slice the pre-cooked lean corned beef against the grain into bite-sized strips.
6
During the final 5 minutes of roasting, nestle the corned beef slices among the vegetables on the baking sheet to warm through before serving.