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Roasted bone marrow simply seasoned with only a brushing of a good quality olive oil, sea salt and ground black and white peppercorn. In this image, you can see one bone marrow that has been sliced in half long ways. They are already roasted and accompanied by some sliced pan toasted french bread cut in slices. The bone marrow sits over top of mixed greens.
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4.34 from 3 votes

Roasted Bone Marrow

Roasted bone marrow is a dish made by roasting the marrow inside the bone until it is soft and creamy. It is a nutrient-dense food that is rich in important nutrients such as iron, zinc, and vitamin A. Bone marrow is typically served with crusty bread or other sides such as roasted vegetables, pickled vegetables, or arugula salad.
Prep Time2 minutes
Cook Time20 minutes
Brining in salt overnight18 hours
Course: Appetizer, brunch, cookout recipes, How to, Side Dish
Cuisine: American
Keyword: best roasted bone marrow ever, bone marrow, bone marrow recipe, easy bone marrow recipe, how to roast bone marrow, oven roasted bone marrow, roasted bone marrow, roasted bone marrow sides, the best roasted bone marrow
Servings: 2 people

Ingredients

Brining the bone marrow

  • 2 halves bone marrow I went with a lengthwise cut
  • 1/4 cup salt for brining

Roasting the bone marrow

  • 1 tbsp olive oil to brush over before roasting
  • sea salt to taste
  • white and black peppercorn, grinded ground black pepper is ok too

Toast as a side

  • 10 slices French or Italian loaf
  • 3 tbsp or more if needed Olive Oil to coat bottom of the pan
  • garlic powder sprinkle over the olive oil

Bone marrow and toast toppings

Instructions

Brining the bone marrow

  • In a large bowl add about 1/4 cup salt and then the bone marrow.
  • Cover and refrigerate overnight.
  • The next day, you will notice that the bone marrow will be mostly white. That is what we are looking for.

Roasting the bone marrow

  • Place bone marrow in a baking dish.
  • Brush lightly with olive oil.
  • Top liberally with sea salt and the pepper you choose.

Roasting the bone marrow

  • Heat oven to 450° degrees.
  • Place the bone marrow in the oven for 15-20 minutes or until you feel that it has a nice browning that looks like your preferred roast.
  • While the bone marrow is roasting, prepare the toast.
  • After the sliced toast is plated, place the bone marrow pieces as you see fit.
  • Top with some chopped parsley.

Preparing the sliced toast

  • Slice in a diagonal, a french or Italian baguette. As thick or thin as you prefer.
  • In a cast iron skillet, over medium heat, I added enough good quality olive oil to coat the skillet and brushed it around it.
  • Then I did an all around dusting of garlic powder over the olive oil.
  • Once warmed, I placed the bread slices turning repeatedly until I got the coloring I wanted. I had to add bits more of olive oil here and there to make sure the pan didn't completely dry out and burn the bread.
  • Once done, add to serving plate. Then add the bone marrow once it's done.

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