Emily Oster makes Roasted Carrots with Carrot Top Pesto & Burrata

<p><i>This episode of Play Me a Recipe is produced in collaboration with </i><a href="https://mmlafleur.com/"><i>M.M.LaFleur</i></a><i>.</i></p><p>This summer, <a href="https://mmlafleur.com/">M.M.LaFleur</a> is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author <a href="https://emilyoster.net/">Emily Oster</a> is rewriting the rules on <a href="https://mmlafleur.com/mdash"><i>M Dash</i></a>.</p><p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  </p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emily starts listing them at <strong>TK</strong>) before starting the episode.<br /> </p><p><a href="https://food52.com/recipes/35945-roasted-carrots-with-carrot-top-pesto-and-burrata">Roasted Carrots with Carrot Top Pesto & Burrata</a></p><p><i>Serves 4 to 6</i></p><p><i>For the carrot top pesto:</i></p><ul><li>4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved</li><li>Handful basil leaves</li><li>1/2 cup walnuts, toasted</li><li>1 ounce grated Parmesan cheese</li><li>1 medium garlic clove, halved lengthwise</li><li>1 teaspoon Maldon or other flaky sea salt</li><li>1/2 cup extra-virgin olive oil</li></ul><p><i>For the carrots:</i></p><ul><li>20 small carrots, scrubbed and tops trimmed but stems left on</li><li>2 tablespoons extra-virgin olive oil, plus extra for drizzling</li><li>1 teaspoon plus a few pinches flaky salt</li><li>1/2 pound burrata, drained and at room temperatu