Preheat oven to 425°F (220°C).

Wash and prepare baby potatoes and carrots. Cut larger potatoes in half and ensure carrot sticks are uniform in size.

In a large bowl, toss vegetables with olive oil, garlic powder, salt, and pepper until evenly coated.

Spread the mixture on a baking sheet in a single layer, ensuring no overcrowding.

Roast for 25-30 minutes, stirring halfway through until golden brown and crispy.

Let cool for five minutes before serving.