Trim and peel the carrots. Slice them in half, then into batons about as big as a little finger. Peel and finely slice the garlic cloves.
Set a large pan on a medium-high heat and let it warm up. Add 3 tbsp olive oil and the carrots. Season with a pinch of salt and pepper and gently toss to mix. Spread the carrots out so they cover the base of the frying pan. Fry for 4-5 mins, turning often, till the carrots are golden brown.
Add the garlic, bay and Italian herb blend to the carrots and stir to mix. Pour in 150ml water and pop a lid on the pan (or use a baking tray if you don't have a lid). Let the carrots simmer for 2-3 mins till the carrots are tender.
Scoop the carrots into a warm serving dish, pouring over any juices from the pan, and serve