Preheat the oven to 400?F.

Place broccoli florets and carrots in a large saucepan with 1-inch water. Bring to a boil and cover. Cook for 4 to 5 minutes or until fork tender. Drain.

Heat olive oil in a large oven-safe skillet. Add bacon and cook for 3 minutes or until crispy.

Add the broccoli and carrots to the skillet with the bacon and continue to cook for 1 minute.

In a mixing bowl, combine half & half, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg. Mix until well combined.

Remove the skillet from the heat. Pour the prepared cream sauce over the broccoli and sprinkle the remaining parmesan cheese over the top.

Bake for 15 to 20 minutes or until bubbly and the top is golden brown. Remove the broccoli from the oven and let it rest for a few minutes before serving.