Roasted Carrots with Espresso, Dates, Sorghum, and Lime

Recipe posted by: Instyle Magazine

Photo credit: GENTL & HYERS

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.


Ingredients

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


Directions

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.

Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

View cooking tips

Where To Buy

Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

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