Roasted Carrots with Espresso, Dates, Sorghum and Lime - Sorghum Checkoff

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 (or maple 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)