Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees. Place brisket in roasting pan; sprinkle contents of seasoning packet, garlic and peppercorns around brisket. Add water; cover tightly with foil. Bake in upper third of oven 3 to 3 1/2 hours or until fork-tender.
Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and pepper. Cover with foil. Roast in lower third of oven along with brisket for 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown. Remove brisket and vegetables from oven. Carve brisket diagonally across grain into thin slices. Serve with vegetables.
NOTE: This recipe is not for those who follow a restricted-sodium diet. Roast beef would be a lower-sodium choice.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 11 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 105.4mg||4 %|
|Potassium 500.7mg||13 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 13.6g|
|Protein 2.5g||4 %|
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Calories per serving: 92
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