Place the broccoli in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute the carrots, onion and garlic in oil until carrots are crisp-tender. Drain broccoli. Add broccoli and broth to the carrot mixture; cook, uncovered, for 3-5 minutes. Remove from the heat. Add tomato; toss to combine. Sprinkle with Parmesan cheese.