Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
Wash and thoroughly dry the radishes, then trim off any greens, leaving about an inch of stems attached.
Cut the radishes in halves or quarters depending on their size so they roast evenly and develop those beautiful caramelized edges.
In a mixing bowl, toss the radishes with olive oil, minced garlic, sea salt, and freshly ground pepper until well coated.
Spread the seasoned radishes evenly on the prepared baking sheet in a single layer, ensuring they aren’t crowded for proper caramelization.
Roast in the oven for about 20-25 minutes, shaking the pan or flipping the radishes halfway through to promote even browning and caramelization.
Check the radishes—they should be golden around the edges and tender inside when pierced with a fork, with a fragrant aroma of garlic and roasted veggies.
Remove the radishes from the oven and sprinkle generously with freshly grated Parmesan cheese, then return to the oven for an additional 2-3 minutes until the cheese melts and crisps slightly.
Take the radishes out of the oven, letting them rest for a couple of minutes. Drizzle with a little more olive oil and garnish with chopped fresh herbs if desired.
Serve the radishes while warm, enjoying their tender, smoky-sweet interior with crispy Parmesan topping and fragrant garlic notes.
