Honey-Spiced Brisket with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 Hanukkah recipe, ready in about 240 minutes, pairs beef brisket, honey, and ground cinnamon for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 carrots, peeled and cut into 2-inch pieces
• 3 medium parsnips, peeled and cut into 2-inch pieces
• 3 tbsp olive oil

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

The carving knife we’d slice this with → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Cover the pan tightly with foil and roast for 3 hours until the brisket is fork-tender and the vegetables are caramelized.
5. 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.