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Spring Carrots

1 (18-ounce) can crushed pineapple
1/3 cup Horseradish
1/2 cup honey
2 tablespoons chopped red pepper or pimiento
4 cups cut carrots or beets, cooked and drained
1/4 cup toasted sliced almonds, optional

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

Makes 6 servings.

Recipe provided courtesy of Horseradish.org.