Glazed Brussels Sprouts and Carrots

I found this recipe in a Gourmet magazine last year and I make it often during the fall and winter (including Thanksgiving at LoPo and KK's this past year - see photo). I can get brussels sprouts, carrots and shallots all winter at our farmers market and this is an easy and delicious way to get them eaten up! The recipe is good as is, but I usually use a little more cider vinegar (about 2 Tablespoons). You can find the recipe here: http://www.epicurious.com/recipes/food/views/Carrots-and-Brussels-Sprouts-241514