Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup and even roasting.
Trim the greens and stems off the radishes, then cut any larger bulbs in half or quarters to ensure they cook evenly.
In a small mixing bowl, whisk together olive oil and minced garlic cloves until well combined.
Toss the radishes in the garlic oil mixture, making sure they are thoroughly coated and glistening with oil.
Spread the coated radishes out on the prepared baking sheet in a single layer, cut side down where possible for maximum caramelization.
Roast in the oven for 20-25 minutes, shaking the pan or turning the radishes with tongs halfway through to promote even browning and tenderization.
The radishes are ready when they are tender when pierced with a skewer and have a golden, caramelized exterior with crispy edges and a fragrant aroma of roasted garlic.
Remove the radishes from the oven and transfer to a serving dish. Sprinkle with flaky sea salt and freshly cracked black pepper while still warm.
If desired, garnish with chopped fresh herbs like parsley or thyme for a bright, fresh contrast.
Serve warm as a savory side that pairs beautifully with roasted meats or grains, enjoying the tender, caramelized, smoky bites.
