NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef brisket

1 medium Yellow onion

0.5 tsp Olive oil

1 cup Brussels sprouts

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Halve the Brussels sprouts and toss them in a bowl with 1 tsp of olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Spread the seasoned sprouts on the baking sheet and roast for 20 minutes until the outer leaves are crispy and charred.

• 4

  While the sprouts roast, thinly slice the yellow onion into half-moons.

• 5

  Heat a heavy skillet over medium-low heat with the remaining 1 tsp of olive oil and add the onions.

• 6

  Sauté the onions for 15 minutes, stirring frequently, until they become soft and reach a deep golden brown color.

• 7

  Stir the apple cider vinegar into the onions to deglaze the pan and scrape up any flavorful browned bits.

• 8

  Slice the lean, pre-cooked brisket against the grain and add it to the skillet with the onions for 3 minutes to heat through.

• 9

  Serve the smoky brisket slices topped with the jammy onions alongside the roasted Brussels sprouts.