Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange the asparagus stalks and carrot pieces in an even layer. Drizzle with olive oil and toss until lightly coated. Season with salt and pepper. Roast for about 20 to 25 minutes, until tender and slightly browned.
Serve this dish warm sprinkled with the goat cheese and lemon zest.
Notes
Use thin asparagus stalks to avoid soggy or stringy asparagus.
Feel free to switch up the seasonings based on your taste preferences. This dish also tastes delicious with parmesan cheese and chopped almonds.