Begin by preheating oven to 350 degrees F.

In a large saucepan of boiling salted water cook vegetables until tender, 2 to 5 minutes. In a colander, drain vegetables and refresh under cold water to stop further cooking. Drain vegetables well.

In a large skillet, heat oil and 2 tablespoons butter over moderate high heat until foam begins to diminish and sauté bread crumbs, stirring, until golden. Stir in Parmesan, cayenne and salt to taste and sauté, stirring, until crisp. Pour bread crumbs in a bowl.

In the same skillet, melt remaining two tablespoon butter over moderate heat. Mix in vegetables with salt and pepper to taste 2-3 minutes. Sprinkle vegetables with bread crumbs and toss to combine. Transfer mixture to a baking dish and bake, uncovered, 10 minutes, or until just heated through. Garnish with sprouts and serve warm.