Ingredients

The following ingredients have 6 Servings
  • 2 pounds fresh broccoli florets
  • 2 large carrots (, thinly sliced)
  • 8 slices bacon, (diced)
  • 1 cup half & half
  • 1 tablespoon dijon mustard
  • 2 garlic cloves (, minced)
  • 1 cup finely grated parmesan cheese (, divided)
  • salt and fresh ground pepper (, to taste)
  • 1/8 teaspoon ground nutmeg

Instruction

  • 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.
 
  • Serve.