Garlic Rosemary Roasted Bone Marrow with Parmesan‑Crusted Radish Chips
"Imagine the rich, buttery flavor of bone marrow infused with fragrant garlic and rosemary, paired with ultra‑crisp radish chips dusted in sharp Parmesan. This side dish is a keto lover’s dream: high in healthy fats, low in carbs, and bursting with savory depth. The marrow’s silky texture melts in your mouth while the rosemary adds an herbaceous lift, making it an elegant accompaniment to any main course. Meanwhile, the radish chips provide a satisfying crunch without the carb overload of traditional potato chips. Slice the radishes thin, toss them in olive oil and Parmesan, then roast until golden – you’ll get a snack that’s both crunchy and cheesy, perfect for dipping into the warm marrow. Quick to assemble and ready in under 40 minutes, this recipe fits effortlessly into a low‑carb lifestyle and impresses guests with its gourmet flair. Pro tip: finish the marrow with a sprinkle of flaky sea salt and a drizzle of melted butter for an extra layer of richness."
Ingredients
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the bone marrow halves on the sheet, skin side up. Drizzle with 1 tbsp olive oil, then sprinkle minced garlic, rosemary, salt, and pepper.
In a bowl, toss the sliced radishes with 2 tbsp olive oil, grated Parmesan, smoked paprika, and a pinch of sea salt until evenly coated.
Arrange the radish slices in a single layer on the same baking sheet, leaving space around the marrow.
Roast for 20‑25 minutes, or until the marrow is bubbling and the radish chips are golden and crisp.
Remove from the oven, let the marrow rest 2 minutes, then serve hot with the crunchy radish chips on the side.
Gather Ingredients
Step by Step
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the bone marrow halves on the sheet, skin side up. Drizzle with 1 tbsp olive oil, then sprinkle minced garlic, rosemary, salt, and pepper.
In a bowl, toss the sliced radishes with 2 tbsp olive oil, grated Parmesan, smoked paprika, and a pinch of sea salt until evenly coated.
Arrange the radish slices in a single layer on the same baking sheet, leaving space around the marrow.
Roast for 20‑25 minutes, or until the marrow is bubbling and the radish chips are golden and crisp.
Remove from the oven, let the marrow rest 2 minutes, then serve hot with the crunchy radish chips on the side.