Place broccoli and carrots in 1 inch of water in a saucepan and bring to a boil.
Boil 5-7 minutes or until vegetables are crisp-tender or done to your liking. Drain and keep warm.
While vegetables are cooking, combine cream cheese, parmesan, milk, butter, garlic in a small saucepan over medium heat. Cook mixture, stirring constantly, until cheese melts and mixture is smooth, hot and creamy. Do not boil cheese sauce.