Bring a large pot of salted water to a boil. Cook Brussels sprouts until bright green, about 2 minutes. Using a slotted spoon, remove to a paper towel lined baking sheet to drain.

Heat a large skillet over medium high heat. Cook bacon until golden and crispy, 4 to 6 minutes. Using a slotted spoon, remove bacon to a paper towel lined plate to drain. Return pan to heat.

Add blanched sprouts to pan with rendered bacon fat and cook until golden, 5 to 7 minutes.

Add butter, garlic and salt to pan with sprouts and cook until fragrant, about 1 minute.

Stir in lemon juice and tarragon. Add cooked bacon back to pan and remove pan from heat.

Sprinkle with parmesan and serve.

Notes:
Not a fan of tarragon? Replace it with parsley or 1 tablespoon of chopped thyme.