Rich, indulgent, and melt-in-your-mouth delicious! Roasted bone marrow is the ultimate appetizer or side that elevates any meal. With a simple seasoning and a quick roast, you get buttery, savory marrow that’s perfect spread on toasted bread or enjoyed on its own.
Ingredients
- Bone marrow, cleaned
- 1/4 tsp garlic salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- Microgreens, for garnish
- Red onion, thinly sliced, for garnish
- Fried shallots, for garnish
- Parsley or cilantro, for garnish
- For Saline Soak:
- 1 tbsp salt
- 1 cup water (1:16 salt-to-water ratio; scale as needed)
Instructions
- Prepare saline soak: Dissolve 1 tbsp salt in 1 cup water. Soak bone marrow for 12 hours or overnight.
- Drain & clean: Remove bones from the soak, rinse thoroughly, pat dry, and trim excess fat.
- Preheat oven: Set oven to 425°F (220°C).
- Season marrow: Sprinkle garlic salt, garlic powder, and black pepper over the bones.
- Roast: Place bones on a baking sheet and roast 15–25 minutes until marrow bubbles. Remove immediately.
- Garnish & serve: Top with microgreens, red onion, fried shallots, and parsley or cilantro. Serve immediately.
Optional Notes
- Serving suggestion: Spread on toasted baguette slices for a decadent appetizer.
- Make ahead: Bones can be pre-soaked and refrigerated; roast just before serving.
- Extra flavor: Try a drizzle of truffle oil or a sprinkle of smoked sea salt before serving.
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