4 ounces thick-cut bacon, roughly chopped
1/2 cup apple cider vinegar
1 tablespoon honey
1 tablespoon course ground Dijon mustard
1 clove garlic, minced
1/4 cup raisins
kosher salt and freshly ground pepper
1 pound fresh Brussels sprouts, trimmed & quartered
1 1/2 teaspoons piri piri rub
1 slice naan bread
HOT BACON & RAISIN DRESSING
Heat a large skillet over medium heat and add bacon. Cook the bacon until all the fat is rendered and crisp. Using a slotted spoon transfer the bacon to a paper towel to drain. Pour off half of the rendered fat to reserve for Brussels sprouts and naan bread. Whisk vinegar, honey, mustard, garlic, raisins, salt and pepper in the skillet. Scrape the brown bits from the bottom of the skillet, bring to a simmer. Remove skillet from best.
GRILLED BRUSSELS SPROUTS & NAAN CROUTONS
Preheat oiled grill to medium-high heat. Brush all sides of Brussels sprouts and naan bread with reserved bacon fat. Sprinkle piri piri rub over Brussels sprouts. Make sure evenly coated. Grill Brussels sprouts for 3-4 minutes on all sides, until tender. Grill naan bread until golden brown. Place Brussels sprouts on 4 serving plates, drizzle with hot bacon & raisin dressing. Top with bacon pieces and naan croutons.