Preheat the oven to 450° Line a large baking sheet with parchment paper.
Remove the outer leaves on the Brussels sprouts and cut each sprout in half.
Cut the woody stems off the asparagus and toss.
Cut the remaining asparagus stalks into 1-2 inch pieces.
Line up the Brussels sprouts and the asparagus stalks on the baking sheet in one layer. The less touching among the veggies the crispier they will be.
Spray the veggies with the oil spray, no need to saturate.
Roast the veggies for about 15 minutes, until both the Brussels sprouts and the asparagus are browned (but not burned).
While the veggies are roasting**, fill a large pot with water and bring to a boil.
Add the pasta to the boiling water and cook according to package directions.
In a large saucepan, heat the unsalted butter over medium heat.
Add the minced shallot and nutmeg.
Stir often for about 7 minutes, until the shallot becomes fairly translucent and fragrant.
Add the half and half cream and immediately reduce heat to simmer.
Cook the sauce for 5-7 minutes, until the cream begins to reduce, stirring occasionally.
Drain the pasta when cooked and add to a serving dish.
Remove the veggies from the oven and add to the sauce, stirring to coat.
Pour the veggie sauce over the pasta.