Need a quick side dish? These herby feta potatoes and Brussels sprouts come together in a snap. All you need is a cutting board and a baking dish. Roasted potatoes and Brussels are roasted in a dish with sliced shallots, fresh feta and lots of garlic. Drizzled with honey and sprinkled with thyme, it’s a combination of salty, slightly sweet and plenty hearty. Serve it with chicken or any other protein.
Equipment needed for herby feta potatoes and Brussels sprouts
Here’s what you need to make this recipe:
- A large baking dish – I like using a big one, like this one from Le Creuset
- A cutting board – to slice our Brussels sprouts and potatoes
- A sharp knife
Ingredients for herby feta potatoes and Brussels sprouts
Here’s what to add to your grocery list:
- 2 yellow potatoes
- 1 cup of Brussels sprouts, or more
- 1 shallot (or 2 if you want) – you could also substitute yellow onion.
- 1 head of garlic – but we don’t need to use all of it for this recipe.
- A small block of feta – you need about 1/3 of a cup, so you can get a larger block of feta and cut part of it off.
- oregano – dried is fine
- fresh thyme
- honey – we just need a drizzle!
- olive oil
- salt and pepper
How to make herby feta potatoes and Brussels sprouts
Let’s make it together!
Step 1
Prep the dish. Preheat the oven to 400℉. In a baking dish, add the potatoes, sprouts, shallot, and garlic to the dish. Place the feta block in the middle. Drizzle on olive oil, oregano, salt and pepper. Use your hands to gently rub the olive into the vegetables, but don’t disturb the feta block. Be sure to get oil on the garlic cloves too.
Step 2
Roast! Place the dish in the oven and bake for 35-40 minutes, until the potatoes are baked through. A knife should be able to be easily inserted into the potatoes. Remove from the oven.
Step 3
Finish! Remove the garlic pieces and squeeze out the softened cloves into the dish (remove the peel). Then drizzle on the honey and sprinkle on the thyme. Use a large spatula or spoon to mash the garlic and break the feta up. Then stir everything gently. Enjoy!
Storage + Reheating Instructions
This dish tastes best the first day, but you can store leftovers in an airtight container for 3-4 days. When ready, reheat in the oven at 400°F. Spread the potatoes and Brussels on a baking sheet and toss a tiny bit more olive oil on them. Roast for 10-15 minutes, flipping once halfway through. This method will preserve their crispiness!
Other Recipes to try
If you liked these Herby Feta Potatoes and Brussels Sprouts, check out these other side dishes:
Shaved Brussels Sprout Salad with Thyme Vinaigrette
Gochujang Roasted Brussels Sprouts with Goat Cheese
Roasted Asparagus with Feta Dill Pesto
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
Herby Feta Potatoes and Brussels Sprouts
Equipment
- 1 large baking dish
- 1 cutting board
- 1 sharp knife
Ingredients
- 2 yellow potatoes cubed
- 1 cup Brussels sprouts quartered
- 1 shallot sliced thin
- 6 garlic cloves with the tops sliced off (peel still on)
- 1 small block of feta around ⅓ of a cup
- 1 tbsp oregano
- 2 tbsp fresh thyme
- 2 tbsp honey
- 4 tbsp olive oil
- salt and pepper
Instructions
- Preheat the oven to 400℉. In a baking dish, add the potatoes, sprouts, shallot, and garlic to the dish. Place the feta block in the middle. Drizzle on olive oil, oregano, salt and pepper. Gently toss the vegetables and rub in the oil, but don't disturb or break up the feta.2 yellow potatoes, 1 cup Brussels sprouts, 1 shallot, 6 garlic cloves, 1 tbsp oregano, 4 tbsp olive oil, salt and pepper, 1 small block of feta
- Place in the oven and bake for 35-40 minutes, until the potatoes are baked through. A knife should be able to be easily inserted into the potatoes. Remove from the oven.
- Remove the garlic and squeeze out the softened cloves into the dish. Then drizzle on the honey and sprinkle on the thyme. Use a large spatula or spoon to mash the garlic and feta up. Then stir everything gently. Enjoy!2 tbsp honey, 2 tbsp fresh thyme
Pin this!
