Frozen Bananas

0 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set it aside.
1 Of course, wash the asparagus and carrots very well. Cut the tops of the carrots, peel them and slice them down the middle.
2 Line the asparagus up on a cutting board. Next, trim the asparagus. Cut where the stalks turn from white to green. The white stem is woody and hard. You can also bend the asparagus gently until it breaks. It will naturally snap right before the white woody stem. Throw away the white stems. Set the trimmed asparagus aside.
3 Add the carrots to the baking sheet. Toss the carrots with the olive oil, garlic powder, salt and pepper. Make sure you don’t stack the carrots on top of one another. Spread them out for even cooking. Roast the carrots for 6 minutes.
4 After the 6 minutes, remove the carrots from the oven. Turn the oven down to 400 degrees F. Add the trimmed asparagus to the baking sheet and use a spatula to toss everything together. You want to make sure that the asparagus are coated in oil and the seasonings. Spread the veggies out for even cooking.
5 Place the baking sheet back into the oven and roast for another 9-14 minutes, or until the carrots and asparagus are tender. If the carrots and asparagus are thicker, they will take a bit longer to cook. If they are thinner, they will cook quicker. 
6 Serve the roasted vegetables with a sprinkle of goat cheese and a drizzle of hot honey!