Trim and wash the carrots, and slice them diagonally into slices about 3 mm (1/8 in) thick. Slice the garlic cloves in half.
In a large heavy-bottomed saucepan, heat about 50-85 ml (2-3 fl oz) of the olive oil or enough to completely cover the base of the pan. When hot, add one layer only of carrot slices – you will be cooking in batches. Fry gently, turning each piece over as it begins