Roasted Bone Marrow with Smashed Olive Salad

5 from 1 vote

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Are you ready for this roasted bone marrow recipe with a smashed olive salad? This beef bone marrow recipe is one that’ll have you cooking over and over. We find beef bone marrow to be one of a kind. It’s buttery, the flavor is nutty and meaty, and has an umami punch.

What can you pair with bone marrow?

You can pair this dish with anything; toast, veggies, rice, or just eat it straight from a small spoon (that’s what we love to do!) Roasted bone marrow may seem intimidating, but it’s actually super simple and has minimal ingredients, seasoned with only kosher salt and black pepper (no, really!)

Roasted Bone Marrow with Smashed Olive Salad

What ingredients do you need for this roasted bone marrow with smashed olive salad?

Beef Marrow Bones: Often used in soups and broths, the beef marrow bones are the main ingredient. With these roasted marrow bones’ high-fat content, it has a creamy, buttery texture to the dish.

Smashed Castelvetrano Olives: These olives are one of our favorites. These types of olives aren’t as briny as others, and have a great creamy texture that pairs perfectly with our beef marrow bones. These Castelvetrano olives also have a sweetness and crunch that provide a great contrast to the beef marrow.

Fresh Parsley: To add freshness and brightness to the dish, we’re going with parsley. The parsley is tossed with the olives, shallots, garlic, lemon zest and juice, and is a great aid in lightening up the dish! This parsley mixture is a perfect addition to the smashed Castelvetrano Olives.

Bread: We love pairing our roasted bones with toast! The creamy bone marrow with the crunchy bread is the perfect match.

Roasted Bone Marrow with Smashed Olive Salad

Instructions to make this bone marrow recipe

Roast your marrow bones

Preheat your oven to 425°F. Place the beef bone marrow bones on a baking sheet lined with parchment paper. Season with kosher salt and black pepper. 

Transfer to the oven to roast for 15 minutes, until a fork going in is soft and tender on the marrow. Switch to broil, and broil for 5 minutes, until the top of the marrow gets nice and charred. Depending on the size of your bones, this may take a little less, or a little longer.

Make your smashed olive and parsley salad

While your bone marrow is roasting, prepare your smashed olive and parsley salad. In a medium bowl, combine your olives, parsley, garlic, shallot, lemon zest, lemon juice, extra-virgin olive oil, and chili flakes. Toss to combine. 

Serve!

Serve your marrow with your salad, alongside toasted crusty bread.

Roasted Bone Marrow with Smashed Olive Salad

Tips, Tricks, and Substitutions

Where can I buy bone marrow? There are many places where you can find bone marrow! Some markets will have them, specialty grocery stores, local butcher shops, or even your local farmers market. Oftentimes, they are in the frozen section of your local market or butcher as well.

Can I use other fresh herbs as replacements for parsley? Sure! If you’re not into parsley, you can use other fresh herbs as a replacement to add freshness to the dish! We commend herbs like oregano, rosemary or cilantro!

I got too much bone marrow; are there any other ways to use it? Absolutely! Bone marrow is filled with nutrients and can be used in a number of different ways. You can make your own homemade bone broth, make a compound butter, or use it as a way to add nuttiness to any of your sauces and gravies!

Roasted Bone Marrow with Smashed Olive Salad

Check out the recipes below for more appetizers!

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Roasted Bone Marrow with Smashed Olive Salad
5 from 1 vote

Roasted Bone Marrow with Smashed Olive Salad

Are you ready for this roasted bone marrow recipe with a smashed olive salad? This beef bone marrow recipe is one that'll have you cooking over and over.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 4 beef marrow bones, split lengthwise and cleaned, about 2 to 3 pounds
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Castelvetrano olives, pitted, smashed, and roughly chopped
  • 1/2 cup roughly chopped Italian parsley
  • 2 garlic cloves, thinly sliced or minced
  • 2 small shallots, thinly sliced
  • Zest and juice of 1/2 lemon, plus more if preferred
  • 1 tablespoon extra-virgin olive oil
  • Pinch of chili flakes
  • Toasted crusty bread, to serve

Instructions 

  • Preheat your oven to 425°F. Place the beef bone marrow bones on a baking sheet lined with parchment paper. Season with kosher salt and black pepper.
  • Transfer to the oven to roast for 15 minutes, until a fork going in is soft and tender on the marrow. Switch to broil, and broil for 5 minutes, until the top of the marrow gets nice and charred. Depending on the size of your bones, this may take a little less, or a little longer.
  • While your bone marrow is roasting, prepare your smashed olive and parsley salad. In a medium bowl, combine your olives, parsley, garlic, shallot, lemon zest, lemon juice, extra-virgin olive oil, and chili flakes. Toss to combine.
  • Serve your marrow with your salad, alongside toasted crusty bread.

Nutrition

Calories: 362kcal, Carbohydrates: 3g, Protein: 3g, Fat: 38g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 2mg, Potassium: 48mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 98IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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