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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Greek Potatoes and Carrots (Oven-Roasted and Delicious!)

PREP TIME: 10 minutes

COOK TIME: 1 hour 30 minutes

TOTAL TIME: 1 hour 40 minutes

YIELD: 8 servings


-8 large Potatoes, scrubbed, cut into large chunks (about 6-7 wedges per potato)

-8 large Carrots, peeled and rinsed, cut into large chunks (about 5 chunks per carrot)

-4 Garlic Cloves, minced (more garlic is a good thing, less garlic is a no-n0 for this recipe)

-1/2 cup Olive Oil

1 cup Water + an additional 1/2 cup Water if necessary

1 tablespoon Dried Oregano (or to taste)

1 large Lemon, juiced

Sea Salt (to taste)

Fresh Coarse Ground Black Pepper (to taste)

Non-Stick Cooking Spray


1. Preheat oven to 420° Fahrenheit. Spray a baking sheet with non-stick cooking spray.

2. Put all of the ingredients onto the prepared baking sheet.

3. Season generously with sea salt and fresh coarse ground black pepper.

4. Make sure your hands are clean and give everything a good toss to distribute all of the spices.

5. Bake for 40 minutes.

6. When a nice golden-brown crust has formed on the potatoes and carrots, give them a stir to bring the underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

7. Add 1/2 cup more water to the pan if it appears to be getting dry, and pop back into the oven to brown the other side of the potatoes and carrots. This will take about another 40 minutes.

8. Do not be afraid of overcooking the potatoes and carrots - they will be delicious.


**I often melt a bouillon cube in the water, if you do, make sure to cut back some on the salt.

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