Preheat oven to 450 degrees Fahrenheit.
Large dice 7 large rainbow carrots and dump onto a half sheet pan. Mince garlic and finely chop herbs.
Combine olive oil, maple syrup, mustard, kosher salt, sage, thyme, garlic and apple cider vinegar in a small bowl or ramekin and stir with a spoon or whisk.
Spoon half of the mixture onto the carrots and mix until evenly coated. Roast for 22 minutes until the edges are caramelized and carrots can be easily pierced with a fork.
Immediately spoon a bit more of the mustard maple sauce onto the carrots and mix until evenly coated. Serve immediately.