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
Scale
- 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
