I’m in a season of life where I no longer make health resolutions focused on subtraction. No more cutting carbs, no more vilifying sugar. Instead, I’m leaning toward abundance: more vegetables, more water, more sleep, more walking just to feel the air on my face. More of the things that make my body feel like it’s on my side.

But abundance, I’ve learned, requires planning. These days, my refrigerator resembles a kind of produce altar: deli tubs filled with chopped vegetables for dipping, and trays of roasted eggplant, red pepper and onion — silky with olive oil, oregano and salt — ready to be layered onto sandwiches or folded into scrambled eggs. Fruit, though, remained a blind spot.

I’m not someone who eats an apple on the way out the door. Bananas are often left to languish in tote bags; berries go soft in their cartons.

So I began roasting it.

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On Sunday afternoons, I scatter halved strawberries or blueberries across a parchment-lined baking sheet,........

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