Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
Cut the carrots in half and then cut into 2-inch pieces. Cut the potatoes into 1/4-inch rounds.
In a bowl or on the baking sheet, place the carrots and potatoes. Drizzle the olive oil and sprinkle the salt, oregano, basil, garlic powder, and pepper evenly over top. Toss to combine. Add an extra Tablespoon of oil, if needed.
Place carrots and potatoes on baking sheet, if needed, and bake 15 minutes, or until vegetables are starting to get tender. Flip and bake an additional 15 to 20 minutes, or until fork tender.
Serve while warm and season with salt and pepper.
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.