In the last year, I've eaten more Brussels sprouts than in the whole rest of my life combined. Fried to a crisp, charred in the oven or shaved in a slaw, they're my new favorite brassica. <br />In this recipe, I was trying to replicate an amazing salad I had at Pies and Thighs, a restaurant in Brooklyn -- deep-fried Brussels Sprouts and butternut squash with a lemony aioli. But I wanted to avoid the mess and hassle of deep-frying, and I remembered David Chang's Vietnamese-style Brussels sprouts (http://food52.com/recipes/19682-momofuku-s-roasted-brussels-sprouts-with-fish-sauce-vinaigrette), so I decided to roast the sprouts instead of frying them. The addition of anchovies and sriracha to the aioli was also inspired by Chang's recipe, which uses fish sauce and chili. <br />Capers just seemed to make sense, with the anchovies, and I love the crunchy skin of roasted acorn squash. I ended up liking my version even better than either of the dishes that inspired it! <br />Note: It's hard to make aioli in small amounts because of the egg yolk, so this recipe makes more aioli than you'll need for the recipe. It's great on a sandwich or in an egg salad the next day.

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