Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

Rinse the radishes, trim the tops and tails, then cut them in half. Pat them dry with a paper towel.

In a large bowl, combine the radishes with olive oil, garlic, thyme, rosemary, smoked paprika, salt, and pepper. Toss to coat evenly.

Spread the seasoned radishes cut-side down on the baking sheet, ensuring enough space between them.

Roast in the oven for 15 minutes, then stir or flip, and return for another 8 to 12 minutes until golden and fork-tender.

Remove from the oven and drizzle with lemon juice, tossing gently to combine.

Garnish with parsley or chives and sprinkle with Parmesan or add a pat of butter, then serve hot.