I love to roast my vegetables. Why? Because I can prepare a huge variety of them at one time and have plenty on hand to balance out future meals. I’m not just talking about sweet potatoes, Brussels sprouts, or carrots. I roast broccoli rabe, butternut squash fries, green beans, cauliflower, broccoli, and any other vegetable that can hold up without getting mushy & soggy.

Roasted Asparagus
Roasted Asparagus

How? Simple: heat oven to 400. Slice your veggies so they lay flat on a cookie sheet (if you layer, they steam & get mushy). Drizzle veggies with regular olive oil or a higher smoke temperature oil/fat (extra virgin oils burns VERY quickly)  sprinkle salt & pepper & some herbs/spices of your liking. Roast about 25-30 min or until they’re cooked, but still a bit crisp. You can cook longer to your preference…but I like them to stay fresh tasting, not over – cooked, wilty. Roasting is also perfect for fall and winter. Enjoy!

About Christina Hamler

I became a certified personal trainer through The National Academy of Sports Medicine (NASM) and Super Slow, a specialized strength training program. Here, I discovered specific exercise techniques that were more appropriate for my body type. My nutritional journey began when I attended The Institute for Integrative Nutrition (IIN). As a graduate from IIN, I learned how food and healthy lifestyle choices could empower me to life my life more fully.