Rinse and finely mince the rosemary. (Optional) You can keep rosemary whole. Set aside.
Now rinse and peel the carrots, and in a mixing bowl thinly slice the rest with a mandolin (or in the food processor). I like to keep a round/oval shape. Set aside.
In a 12-inch non-stick frying pan or skillet, heat the extra virgin olive oil with the whole cloves of garlic, and after a minute or two throw the carrots in; stir and add the rosemary.
Sauté until carrots are soft, almost caramelized, and slightly charred along the edges (approximately 45 minutes). Stir regularly. Add salt, cinnamon, and pepper to taste.