From my closest book:
"To cook them uniformly, put the thickest pieces into the water a few moments before the thin, tapered ones. 2. Drain and cut the carrots lengthwise into sticks about 1/4 inch thick. Place in a small, but deep serving dish. 3. Mash the garlic clove with a heavy knife handle, crushing it just enough to split it and to loosen the skin, which you will remove and discard. Bury the peeled clove among the carrot sticks. Add the oregano, salt, a few grindings of pepper, the wine vinegar, and just enough olive oil to cover the carrots."Hazan, M. (2004). Essentials of classic Italian cooking. New York: Alfred A. Knopf.
P. 56. Marinated Carrot Sticks.