Add bacon to a LARGE saute pan with olive oil (a few turns of the pan) and allow to crisp (5-6 minutes on medium heat).
While bacon is cooking, remove the bases of brussels sprouts (you can do a straight chop across the base but I prefer to hull them as you would a strawberry). Cut the brussels sprouts in half lengthwise and add to the bacon- allow to saute for another 5 minutes until they begin to soften. Add salt and pepper to taste.
Add the juice of one lemon to the pan and stir- scraping all the yummy bacon pieces off the bottom.
Add corn to the pan and allow it to caramelize- about 5 minutes.
Once corn starts to caramelize, toss in lima beans and immediately transfer to a glass baking dish and put in the oven for 15-20 minutes stirring occasionally, until the brussels sprouts caramelize. Taste and add salt and pepper as needed.
While the brussels sprout mixture is in the oven, slice grape tomatoes and parsley.
When brussels sprouts have started to brown remove mixture from the oven and transfer to a bowl- toss with tomatoes and parsley and serve immediately.