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Bring a large saucepan of generously salted water to a boil. Add the carrot rounds and cook until just tender when pierced with a fork but not mushy, about 8–10 minutes. Drain through a colander and spread on a clean surface or plate to let steam escape for 5 minutes.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it does not burn.
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