By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
287 cal · 40 min
Herring with Sweet Carrots
Recipe GLPRf61c2f0d32d255
A classic Eastern European dish featuring tender herring filets paired with glazed sweet carrots infused with warm cinnamon spice. The combination of caramelized carrots, aromatic onions, and a subtle ketchup-based glaze creates a harmonious balance of flavors in this light yet satisfying main course.
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Ingredients
6 large carrots, peeled and sliced into thin rounds
1 sweet onion, thinly sliced
4 herring filets
2 tablespoons vegetable oil
1 tablespoon brown sugar
4 tablespoons ketchup
1/2 teaspoon ground cinnamon
pinch Pinch of salt
Freshly ground black pepper
Directions
Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and carrots, stirring occasionally, and sauté for 8-10 minutes until the vegetables begin to soften and the carrots start to take on light color.
In a small bowl, whisk together the ketchup, brown sugar, and ground cinnamon until well combined. Pour this mixture over the sautéed vegetables and stir gently to coat evenly.
Continue cooking the carrot mixture for another 5-7 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened slightly and caramelized.
Arrange the herring filets on top of the sweet carrot mixture in the skillet, nestling them gently into the vegetables. Season with a pinch of salt and freshly ground pepper.
Cover the skillet and cook for 5-8 minutes over medium-low heat until the herring is heated through and cooked to an internal temperature of 145°F.
Divide the herring and sweet carrot mixture among serving plates, ensuring each portion gets a herring filet and equal amounts of the glazed vegetables and sauce. Serve warm.
Comments
Herring is not a regular item at Charlotte grocers—expect a special trip to Harris Teeter's seafood counter or a Whole Foods run, which adds cost and friction to weeknight cooking. The other ingredients are pantry staples or produce found everywhere, and the dish is genuinely cheap once you have the herring, with brown sugar and ketchup doing most of the heavy lifting; the stated 40 minutes is honest, but the long, gentle braise means this is a same-night dish that doesn't reheat well. This is a solid pick for someone who likes bold, slightly sweet-and-sour flavors and doesn't mind a less common protein, but the herring sourcing caveat makes it better suited to weekend planning than a spontaneous weeknight dinner.
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