Preheat your oven to 220°C (425°F) and gather your baking sheet, sharp knife, and mixing bowl.
Trim the radishes by cutting off the stems and roots, then halve or quarter larger radishes to ensure even roasting.
In your mixing bowl, toss the radishes with the crushed garlic, olive oil, salt, and chopped herbs until they are evenly coated and fragrant.
Spread the coated radishes in a single layer on the baking sheet, making sure they aren’t crowded, to promote even caramelization.
Roast in the oven for 20-25 minutes, shaking the pan halfway through. The radishes will turn golden, blistered around edges, and smell fragrant.
Once done, remove the radishes from the oven and let them rest for 2 minutes—this helps deepen their flavor and slightly caramelize their surface.
Garnish with extra fresh herbs or a squeeze of lemon if desired, then serve warm for a tender, flavorful side that surprises with its sweet, earthy notes.
