Honey Cider Carrots with Baked Haloumi

Halou – it’s mi…

It’s been a heck of a long time since I’ve stood at my stove and recipe developed. Life gets busy! And it’s only going to get busier – so I thought I would share with you a long time fav in our house, that takes NO TIME to put together and will have your guests begging for the recipe!

Honey Cider Baked Carrots with Baked Haloumi The Food Nest NZ Gluten Free Recipes

All you need for this Honey Cider Carrots with Baked Haloumi dish is….

  • 3 to 5 large carrots depending on how many you plan to feed
  • 1 tablespoon of honey (runny is easier to work with)
  • 2 tablespoons of apple cider vinegar
  • 1 tsp of sesame seeds
  • 1 tsp of raw caster sugar, (brown will do)
  • 1 block of your fav haloumi (if you’re dairy free, I would love to know what alternatives you’d use in this recipe!)

Slice your carrots into long sticks – be rough, they don’t need to look perfect. Place in an ovensafe dish and set aside.¬†Mix the honey, apple cider vinegar, sesame seeds and sugar until completely combined (use a jar, give it a heck of a good shake)

Pour half of the above mix over the carrots and place in the oven for 20 minutes on 200 deg fan bake. When the carrots start to cook through and show a lovely roasted colour, add your sliced haloumi to the dish, and pour over the last of the honey cider mix. Continue to bake for 10 to 15 minutes or until everything is cooked through and has a lovely golden colour (how many times can I say lovely?)


Serve warm! This dish is great as a starter and pairs well with chicken. If you’re vegetarian, buckwheat is great too.


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