Preheat the oven to 400˚F/200˚C. Set a wire rack over an aluminum foil-lined sheet pan.

To a large pot of boiling water, add the whole carrots and blanch for 6 to 7 minutes (about 4 for thin carrots, 8 to 9 for extra-thick ones). Drain and pat completely dry.

Starting at the thick end of the carrot, wrap one slice of bacon around each carrot in a spiral. Space the turns so a stripe of carrot shows between each one, with no overlap. At each end, push a toothpick all the way through the bacon and the carrot so it comes out through the bacon on the other side. Lay the carrots on the rack.

Place the carrots in the oven for 10 to 12 minutes, until the fat in the bacon starts to render.

Meanwhile, whisk together the maple syrup, honey, Dijon, olive oil, kosher salt, smoked paprika, thyme, black pepper and apple cider vinegar until well combined. Brush the top side of the carrots with about ⅓ of the glaze, then return to the oven and cook another 10 minutes.

Flip the carrots, brush the side now facing up with another ⅓ of the glaze, and return to the oven for another 10 minutes.

Flip again, brush with the remaining glaze, and cook a final 10 minutes, until the bacon is crisp and the glaze is glossy and set. Test for doneness by sliding a paring knife into the thickest part of a carrot. If it goes in easily, they're done. If not, return them to the oven for 5 more minutes, laying a sheet of foil loosely over the top if the bacon is already crisp.

Let rest for 5 minutes so the glaze can set, then remove the toothpicks and finish with herbs. Don't leave the carrots on the wire rack for more than 5 to 10 minutes, or the glaze can make them hard to remove.