Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or a silicone mat to ensure easy cleanup and prevent sticking.
Wash the radishes thoroughly and pat them dry. Trim the tops and tails, then cut larger radishes into halves or quarters, aiming for uniform pieces so they roast evenly.
Thinly slice the garlic cloves, aiming for even, delicate slices that will toast evenly and release their fragrant aroma during roasting.
In a small bowl, whisk together the olive oil and a pinch of flaky sea salt. Toss the radish pieces and garlic slices in this mixture until they are well coated.
Spread the coated radishes and garlic slices in a single, even layer on the prepared baking sheet. Make sure they are not overcrowded so they roast properly and caramelize at the edges.
Place the baking sheet in the oven and roast for 20-25 minutes. During roasting, the radishes will turn golden brown and tender, while the garlic slices will become fragrant and slightly charred.
Halfway through, carefully shake or use tongs to turn the radishes and garlic, promoting even caramelization and preventing sticking or burning.
Once the edges are deep golden and the radishes are tender when pierced with a fork, remove the baking sheet from the oven and let it rest for a couple of minutes. The garlic should be toasted and fragrant, with a nutty aroma filling the kitchen.
Squeeze fresh lemon juice over the roasted radishes and garlic for a bright, tangy finish that balances the smoky sweetness. Toss gently to combine.
Serve warm, garnished with a sprinkle of additional flaky sea salt or fresh herbs if desired, and enjoy these tender, smoky radishes with their rich garlic aroma.
