Marrow bones are not a new thing in our house, it was just one of those things I always saw in the kitchen. My mom would often roast off bones before making her monthly batches of stock because as she would always say, “roasting the bones first gives it better flavor sweetie”. Needless to say, I always roast all bones I use for stock/broth 😉

You may have noticed that over the past few years, roasted marrow bones have continued to gain massive popularity in the restaurant scene, with it headlining appetizer menus of many dining establishments. As much as this dish may look super complex when it arrives at our tables in restaurants, it is one of the simplest dishes to prepare in your own kitchen – yay!

Now, I am quite particular where I buy my marrow bones (and all meat, poultry, eggs etc. for that matter) and suggest that you do the same. Doing your best to buy bones from a local, organic farmer and/or a farmer who does not pump their livestock full of drugs, will always be your best bet. Personally, I always purchase my meat/bones from my neighbourhood farmer Sunworks Farm, who raise certified humane and certified organic meat, poultry and eggs.

I like to enjoy my roasted marrow bones with a fresh parsley salad, which adds a nice freshness and acidity to the dish. Below is the recipe for both, so try it out and let me know how it goes – enjoy!

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Roasted Marrow Bones with Parsley Salad


Marrow bones

5-8 marrow bones

½ tsp organic garlic powder

¼ tsp organic onion powder

¼ Tsp organic Spanish paprika

½ tsp Celtic salt

Parsley Salad

1 ½ cup fresh organic parsley, chopped

½ Tbsp. minced organic shallot

1 Tbsp. extra virgin olive oil

1 Tbsp. red wine vinegar

Celtic salt and cracked black pepper to taste


  1. Preheat oven to 400 degrees.
  2. Combine all the seasoning ingredients in a small bowl. Place the bones on a baking sheet and sprinkle the top of each with the seasoning blend.
  3. Roast the bones for 15-20 minutes. The center will be soft and the it will be bubbly around the edges when it is ready.
  4. While the bones are roasting, add the olive oil, red wine vinegar, shallot, salt and pepper to a bowl and whisk until combined. Add to the parsley and toss to coat evenly.
  5. Once bones are ready, sprinkle with a pinch of kosher salt then serve immediately with the parsley salad on the side or atop the bones. Enjoy as is or spread the marrow and parsley salad on toasts.

Food photography by: Rowell Photo


Author Christine

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