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Preheat oven to 400°F.
Add bone marrow bones to a small sheet pan or oven-safe skillet—season with salt, pepper, and a drizzle of avocado oil.
Transfer to oven and roast bones for 20-30 minutes. Or until the marrow is bubbling.
Scoop roasted marrow from bones into a food processor or in a bowl of a stand mixer. Add butter, roasted garlic, parsley, thyme and red pepper flakes.
Whisk on medium-high speed until smooth and fully incorporated. Season to taste with salt and pepper.
Transfer marrow butter to an airtight container and refrigerate for at least 2 hours before serving.
Remove from fridge about 20 minutes before serving to soften spreadable consistency.
Serve at room temperature with bread, over your favorite steak or roasted vegetables. Can also be used to enrich sauces and pan drippings.
Store leftovers in fridge for up to 1 week.