Preheat the oven to 425 degrees F. Spread brussel sprouts and broccoli in a single layer on the baking sheet and drizzle with olive oil (about 2 teaspoons). Sprinkle with salt then toss to make sure the veggies are well-coated. Bake for 25 minutes or until just crisp and browned.
While the veggies roast, cook tortellini according to package instructions. Once cooked and drained, immediately top with pesto and stir to ensure tortellini is well coated with pesto.
Toss in roasted vegetables and stir to combine. Add more pesto as desired to ensure everything is coasted then portion into dishes and sprinkle with salt & pepper to taste and freshly shaved parmesan cheese.