One-Pan Vegetable & Lemon Pork Traybake
This recipe for Vegetable & Lemon Pork Traybake is a quick and easy meal to prepare and tastes absolutely delicious.
Servings 4
Calories 532kcal
Ingredients
- Low-calorie cooking spray
- 1 medium butternut squash peeled, deseeded, and cut into chunks
- 4 red onions peeled and quartered
- 2 large carrots peeled and chopped
- 400 g/14oz new potatoes quartered
- 1 lemon cut into thin wedges
- 500 g/1lb lean pork cubes visible fat removed
- 3 sprigs fresh rosemary leaves picked
- 2 sprigs fresh thyme leaves picked
- 4 large garlic cloves peeled and sliced
- Salt and freshly ground black pepper
- Juice and zest of 1 lemon
- 1 chicken stock cube crumbled into
- 150 ml/⅔ cup hot water
Instructions
- Preheat oven to 220C/425F/Gas 7 and spray a large ovenproof dish with cooking spray.
- Place the butternut squash, red onions, carrots, potatoes, lemon wedges, and pork into the dish and spray with a little more cooking spray.
- Sprinkle over the fresh rosemary and thyme leaves, sliced garlic, and season well with salt and pepper.
- Toss to combine and spread in an even layer in the dish.
- Add the lemon juice and zest and add the chicken stock cube and hot water.
- Bake for 30-40 minutes until the vegetables are tender and the pork is cooked through, turning during cooking.
Notes
Slimming World Syns per serving: FREE when Food Optimising.
Nutrition
Serving: 1 | Calories: 532kcal | Carbohydrates: 53g | Protein: 40g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 112mg | Sodium: 298mg | Fiber: 7g | Sugar: 17g