Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to keep things easy and tidy.
Trim the green tops and any rooty ends off the radishes, then halve or quarter them depending on size for even roasting. They should look like small, flat discs or halves.
Place the radishes in a mixing bowl and drizzle with the olive oil. Toss well to ensure each piece is evenly coated with oil, which helps them crisp and caramelize during roasting.
Add the minced garlic and chopped herbs to the bowl, then sprinkle with a pinch of salt. Mix everything together until the radishes are evenly seasoned and fragrant.
Spread the coated radishes out in a single layer on the prepared baking sheet, making sure they’re not crowded so they roast evenly and get crispy around the edges.
Slide the baking sheet into the oven and roast for about 20-25 minutes. Shake the pan or use tongs to turn the radishes halfway through, ensuring they brown evenly and develop a smoky, caramelized exterior.
Check for doneness by piercing a radish with a fork; it should be tender and have crispy, golden edges. If needed, roast for an additional 3-5 minutes until they look deeply caramelized.
Remove from the oven and transfer the radishes to a serving dish. Squeeze fresh lemon juice over them to brighten the flavors and enhance their natural sweetness.
Finish by sprinkling flaky sea salt over the radishes to add a satisfying crunch and flavor contrast. Serve warm, garnished with extra herbs if desired.
