Espresso Rub

1 teaspoon ground espresso
½ teaspoon chili powder
½ teaspoon brown sugar
¼ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon salt

Sorghum Sauce

¼ cup sorghum syrup (or maple syrup)
2 fresh sage leaves
½ lime, juiced, plus zest for garnish
1 tablespoon unsalted butter
Salt and freshly ground black pepper

Carrots

16 large carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
8 dates, chopped
Salt and freshly ground black pepper
2 tablespoon parsley leaves
1 tablespoon lime juice

For espresso rub:

1. Combine all ingredients in a small bowl; set aside.

For sorghum sauce:

1. Combine sorghum syrup, sage, and 2 tablespoons water in a small saucepan. Bring to a boil over medium-high heat; let cook, stirring occasionally, until reduced by almost half, 3–4 minutes.
2. Remove from heat, then stir in lime juice, butter, and salt and pepper to taste. Let sit 10 minutes; remove sage.

For carrots:

1. Set a bowl of ice water aside. Bring a large pot of salted water to a boil over high heat. Add carrots to boiling water; cook until barely tender, 2–3 minutes.
2. Transfer carrots to ice bath; let sit 20 seconds. Remove to a clean towel, and dry.
3. Meanwhile, heat a large cast-iron skillet over medium heat. Add olive oil and butter; let cook until the butter foams, about 1 minute. Cook carrots in batches, adding half the carrots and half the espresso rub to the pan. Cook, turning carrots once, until caramelized, about 6–8 minutes. (Do not turn carrots too often or they will not caramelize.) Repeat with remaining carrots and espresso rub.
4. Return the first batch of carrots to the pan, then add the dates. Cook, stirring occasionally, until dates soften, about 1 minute. Remove from heat; season to taste with salt and pepper. Transfer carrots and dates to a plate; top with any pan juices. Spoon sorghum sauce over carrots; garnish with lime zest.
5. Combine parsley, lime juice, and a pinch salt in a small bowl, then spoon over carrots.