The never-ending quest for the perfect vegetable offering. Roasted Parsnips Swiss Chard Bacon & Maple Mustard, takes advantage of passive cooking right up until that last minute, when you wilt, toss and drizzle and the most amazing aroma wafts up and it will make you go – YUM!
A Winter Vegetable Side with Sweet, Smoky Balance
Sweet, earthy parsnips meet leafy greens and salty, smoky bacon creates a winter side dish that feels rustic but refined. Roasting brings out the parsnips’ natural caramel notes. Your Swiss chard is gently wilted until just tender.
I layer to plate; first the parsnips, next the wilted chard, topped with bacon and hit with that maple mustard drizzle and the remainder as a sweet tangy option on the table. For those who love a little extra drizzle, on the side.
Here we’re using some gorgeous Red Chard, but if I’d had the option of Rainbow Chard, that would have been my preference, for even more colour and depth. Love chard, of all colour combinations.
Maple and Mustard Brings the Whole Dish Together
The drizzle makes the dish. A quick combination of whole-grain Dijon mustard and maple syrup, tying everything together with warmth, tang, and just enough sweetness to feel celebratory.
This vegetable side earns a second look on any table. Colourful and bold without being heavy, and deeply aromatic the moment it hits the plate. Ideal for holiday spreads, family Sunday dinners, or anytime winter vegetables deserve the spotlight.
Pantry and Larder List
- Parsnips
- Swiss chard
- Bacon
- Whole-grain Dijon mustard
- Maple syrup
- Olive oil
- Salt & pepper
Pairings and Accompaniments
Parsnips Swiss Chard Bacon & Maple Mustard pairs beautifully with roast chicken, turkey, pork loin, or seared sausages. Also works as a standout side for vegetarian mains like lentil loaf, mushroom Wellington, or grain-based holiday dishes.
Bacon Alternatives
Question: Roasted Parsnips Swiss Chard Bacon & Maple Mustard sounds great, but can you omit the bacon?
Answer: Absolutely you can. Looking for a vegetarian substitute? Try a crumble of salty feta cheese to get the same balance of flavour. And an alternative fat, to the bacon drippings? I would humbly suggest – butter. But, I’m a bit butter biased. Aren’t I?!
Happy parsnips to you and yours.
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Roasted Parsnips Swiss Chard Bacon & Maple Mustard
- Total Time: 1 hour
- Yield: Serves 6
Description
Roasted parsnips, wilted Swiss chard, crispy bacon, and a maple Dijon drizzle create a vibrant winter side dish perfect for holidays or cold weather feasts.
Ingredients
- 6 large parsnips, peeled and cut into batons
- Olive oil
- Salt & freshly cracked black pepper – to taste
- 6 strips thick-cut, smoked bacon, cut into batons
- 1 bunch Swiss chard, stems and leaves sliced
- 2 teaspoons whole-grain Dijon mustard
- 3 teaspoons good quality maple syrup
Instructions
- Roast parsnips: Toss peeled, cut parsnips with olive oil, salt, and pepper. Roast at 375°F (190°C) until tender and deeply golden, turning once for even caramelization.
- Cook bacon: Cook bacon until crisp. Remove bacon and reserve, leaving about a tablespoon of bacon drippings in the pan.
- Wilt chard: Add Swiss chard – STEMS first, toss and cook for one minute, then add leaves – to the warm bacon drippings and sauté briefly until just wilted and glossy.
- Make drizzle: Stir whole-grain Dijon and maple syrup together until combined. Adjust to taste. If you feel it’s not quite punchy enough, add a teaspoon of flat Dijon.
- Assemble: Arrange parsnips and chard on a serving platter, scatter bacon over top, and drizzle with maple mustard sauce just before serving. Or, toss everything with maple mustard glaze and serve, with extra on the side.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Vegtable Sides
- Method: Roasting
- Cuisine: North American
