Roasted Brussels Sprouts & Cauliflower Pasta With Citrus Oil

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1 pound Brussels sprouts

1 1/2 to 1 3/4 pounds cauliflower

Olive oil

Kosher salt, to taste

Black pepper, to taste

5 to 6 ounces "mini" pasta such as fusilli, penne or farfalle

Citrus-infused extra-virgin olive oil

Lemon juice, if needed

Freshly grated Parmigiano-Reggiano, to taste

Toasted pine nuts, as garnish (optional)

Chopped parsley, as garnish (optional)

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