Preheat the oven to 400 degrees. Rinse the potatoes and cut into fourths. Spray a cookie sheet with non-stick cooking spray. Place the cut potatoes onto the pan and add the baby carrots. Drizzle with the olive oil and season with the Montreal Steak Seasoning and the dry onion soup mix. Toss the potatoes and carrots in the olive oil until all sides are coated. Bake the potatoes for 30-45 minutes, or until the potatoes are tender. Half way through the cooking process you can toss the potatoes so they don't burn on the bottom. Serve hot once cooked through.