Recipes

Name: Roasted Carrots with Espresso, Dates, Sorghum and Lime
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 teaspoon ground espresso (for Espresso Rub); ½ teaspoon chili powder (for Espresso Rub); ½ teaspoon brown sugar (for Espresso Rub); ¼ teaspoon ground cumin (for Espresso Rub); ¼ teaspoon ground coriander (for Espresso Rub); ½ teaspoon salt (for Espresso Rub); ¼ cup sorghum syrup (for Sorghum Sauce); 2 fresh sage leaves (for Sorghum Sauce); ½ lime, juiced, plus zest for garnish (for Sorghum Sauce); 1 tablespoon unsalted butter (for Sorghum Sauce); Salt and freshly ground black pepper (for Sorghum Sauce); 16 large carrots, peeled (for Carrots); 2 tablespoons extra-virgin olive oil (for Carrots); 2 tablespoons unsalted butter (for Carrots); 8 dates, chopped (for Carrots); Salt and freshly ground black pepper (for Carrots); 2 tablespoon parsley leaves (for Carrots); 1 tablespoon lime juice (for Carrots)