Preheat oven to 400.
Place broccoli florets and carrots in a large saucepan with 1-inch water; bring to a boil and cover; continue to 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 broccoli and carrots to the skillet and continue to cook for 1 minute.
In the meantime, prepare the sauce by combining half & half, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg in a mixing bowl; mix until well combined.
Remove skillet from heat.
Pour prepared cream sauce over the broccoli and sprinkle with remaining parmesan cheese over the top.
Bake for 15 to 20 minutes, or until bubbly and top is golden brown.
Remove from oven and let stand a few minutes.