In a large skillet, cook the diced bacon over medium heat until crispy. Remove and drain on paper towels.

In the same skillet, add the broccoli florets and sliced carrots. Cook for about 5 minutes until slightly tender.

In a bowl, combine half & half, ½ cup of parmesan cheese, dijon mustard, minced garlic, salt, pepper, and nutmeg. Mix well.

Pour the cheese sauce over the vegetables in the skillet. Stir to combine and cover. Cook for an additional 10-15 minutes until the vegetables are cooked through.

Stir in the crispy bacon and the remaining parmesan cheese. Cook for an additional 2 minutes until the cheese is melted and bubbly.