Here's a quick and easy recipe to complement your dinners this spring

Busy spring schedules call for fast and easy recipes. This four-ingredient recipe is a quick and tasty side, or main dish for lunch. What makes the recipe quick is the size of your vegetables. Shaving the brussels sprouts helps them cook much faster.

Adding the bacon really makes it good. And adding a piece or two of bacon to the skillet won't wreck my cholesterol.

Pan-fried Brussels, Bacon and Broccoli

1 lb. brussels sprouts shaved

1 small head broccoli, cut into small baby floret pieces

2-3 slices of bacon  chopped into 1/2- to 1-inch pieces.

2 Tbsp. olive or canola oil

Brown bacon in a large skillet. Remove from the skillet with a slotted spoon. Allow to drain on a paper towel.  Add 1 tbsp. canola or olive oil to the skillet.

Heat for 2-3 minutes, then add broccoli and brussels sprout shavings to the skillet. Stir constantly for 3-5 minutes. Stick a fork in the broccoli and cook till desired doneness. Top with cooked bacon.

*Cook's notes: I use an oven mitt to hold onto the brussels sprouts when shaving them with a mandolin; if you have a guard, use it. Unfortunately I recently had a battle with a mandolin and brussels sprout, and the mandolin won — so do be careful.

Some grocery stores have bagged shaved brussels, so that provides another time saving option.

If you're craving some comfort food this winter, you'll love this chicken pot pie

You'll love warming up with this hearty but simple shrimp chowder

Melinda Malott of Williamsport is a self-taught baker and cook. Follow her on Instagram @Melindaluvs2bake.

This article originally appeared on The Herald-Mail: Pan-fried brussels, bacon and broccoli makes a quick and easy lunch