Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper for easy cleanup.
Trim the tops and tails off each radish, then halve or quarter them depending on size, aiming for even pieces that will roast uniformly.
In a mixing bowl, combine the olive oil, minced garlic, chopped herbs, salt, and pepper. Mix well until the oil is infused with fragrant herbs and garlic.
Throw the cut radishes into the bowl and toss them thoroughly with the herb-oil mixture, ensuring each piece is evenly coated and glistening.
Spread the coated radishes out in a single layer on the prepared baking sheet, making sure they aren’t crowded to promote even caramelization.
Place the baking sheet in the oven and roast for 20 to 25 minutes, flipping the radishes halfway through. They should turn golden around the edges and become tender when pierced with a fork.
Remove the radishes from the oven and transfer them to a serving dish. Squeeze fresh lemon juice over the top for a bright, zesty finish.
Garnish with extra herbs if desired, and serve warm or at room temperature for a comforting, savory side dish.
