Preheat your oven to 220°C (430°F). Gather your baking sheet, knife, and mixing bowl to prepare for roasting.
Trim the tops and tails off the radishes, then cut larger ones into halves or quarters so they cook evenly and look uniform.
Lightly smash the garlic cloves with the side of your knife to release their aroma, keeping the skins on for easier peeling later.
In the mixing bowl, toss the radishes with olive oil, smashed garlic, a generous pinch of salt, and freshly cracked pepper until everything is evenly coated and glistening.
Spread the coated radishes and garlic in a single layer on the baking sheet, making sure they aren’t crowded to allow for crisping.
Slide the baking sheet into the oven and roast for about 20 to 25 minutes, shaking the pan halfway through. The radishes should turn translucent and develop golden edges, while the garlic becomes fragrant and caramelized.
Once done, remove the baking sheet from the oven and let the radishes rest for about 5 minutes to allow flavors to deepen and cool slightly.
Finish by drizzling with a little more olive oil or a squeeze of lemon juice if desired, then serve warm or at room temperature for a smoky, sweet vegetable side.
