Spring Carrots

Number of Servings: 6

1 (18 oz.) Can Crushed pineapple
1/3 C. Horseradish
1/2 C.Honey
2 Tbls. Chopped red pepper or pimiento
4 C. Cut carrots or beets, cooked and drained
1/4 C. Toasted sliced almonds, optional

Combine pineapple, horseradish and honey; bring to a boil and simmer 10 minutes. Add red pepper and hot cooked carrots. Stir to mix, heating if necessary. Sprinkle with almonds.