Preheat your oven to 400°F (200°C). Rinse the radishes thoroughly and pat them dry. Trim the tops and tails, then cut larger radishes in half if needed, keeping small radishes whole for even roasting.
Place the radishes in a mixing bowl. Drizzle with olive oil and toss gently to coat evenly, ensuring they are well-glazed but not drenched.
Add thinly sliced garlic and chopped herbs to the bowl. Toss again so the garlic and herbs are distributed throughout the radishes.
Spread the radishes evenly on a baking sheet lined with parchment paper or a silicone mat. Make sure they are in a single layer to promote even caramelization.
Bake in the preheated oven for about 20-25 minutes, until the radishes are tender when pierced with a fork and have developed some caramelized, golden edges.
Remove the baking sheet from the oven and sprinkle with flaky sea salt and freshly cracked black pepper while still hot. Toss gently to distribute the seasoning evenly.
If desired, squeeze a little lemon juice over the radishes for a bright, fresh contrast. Serve warm or at room temperature, enjoying their tender, smoky sweetness and aromatic herbs.
