Honey-Spiced Brisket with Roasted Root Vegetables
Slow-roasted brisket glazed with a honey and warming spice blend, paired with oven-roasted carrots and parsnips for a comforting holiday meal. This middle eastern-inspired hanukkah ready in about 240 minutes pairs beef brisket, honey, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 pounds beef brisket
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tbsp salt
- 2 tsp black pepper
- 4 medium, peeled and cut into 2-inch pieces carrots
- 3 medium, peeled and cut into 2-inch pieces parsnips
- 3 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. In a small bowl, whisk together 1/4 cup honey, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp garlic powder, 1 tbsp salt, and 2 tsp black pepper to create a spice glaze.
- Step 2: Place 3 pounds beef brisket in a roasting pan and brush both sides evenly with the honey-spice glaze. Let it marinate at room temperature for 20 minutes.
- Step 3: Toss 4 medium carrots and 3 medium parsnips with 3 tbsp olive oil and a pinch of salt and pepper. Arrange vegetables around the brisket in the roasting pan.
- Step 4: Cover the pan tightly with foil and roast for 3 hours until the brisket is fork-tender and the vegetables are caramelized.
- Step 5: Remove foil and roast uncovered for an additional 30 minutes to develop a caramelized crust on the brisket. Let rest 15 minutes before slicing. Serve with the roasted vegetables.
Frequently asked questions
How long does Honey-Spiced Brisket with Roasted Root Vegetables take to make?
Total time is about 240 minutes (30 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Spiced Brisket with Roasted Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.
Can I substitute ingredients in Honey-Spiced Brisket with Roasted Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Spiced Brisket with Roasted Root Vegetables for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Spiced Brisket with Roasted Root Vegetables?
Middle Eastern hanukkah like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This brisket was the star of our Hanukkah dinner! The honey and spices were perfect.
- ★★★★★
Loved the Middle Eastern twist on brisket. The root vegetables roasted to perfection.
- ★★★★☆
This recipe was a hit at my Hanukkah gathering! The brisket was tender and flavorful.
