Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to keep cleanup easy.
Trim the radishes by cutting off the tops and bottoms, then halve larger ones lengthwise to ensure even cooking.
In a small bowl, whisk together olive oil, sliced garlic, sea salt, and black pepper until well combined.
Toss the radishes in the garlic oil mixture, making sure each piece is evenly coated with fragrant oil and garlic slices.
Arrange the coated radishes cut side down on the prepared baking sheet in a single layer for maximum caramelization.
Roast in the oven for 20-25 minutes, checking around the 10-minute mark to rotate the pan for even browning if needed.
At the halfway point, flip the radishes to ensure even crisping and browning on all sides.
Continue roasting until the radishes are golden, tender, and have crispy edges, and the garlic is fragrant and toasted.
Remove from the oven, squeeze fresh lemon juice over the radishes for brightness, and sprinkle with chopped herbs if using.
Serve warm, garnished with extra herbs or a pinch of sea salt if desired, and enjoy the tender, smoky, and subtly sweet flavors.
