A variety of herbs go well with the radishes, including dried or fresh parsley, dill, or chives. You may also want to add the herbs during the last 5 minutes or so of roasting. Sprinkle the herbs over the radishes, toss lightly and place back in the oven to finish roasting.
Preheat your oven to 425°F (220°C, or gas mark 7).
In a bowl, toss the radishes, paprika, salt, and oil. Coat the radishes evenly. Save the minced garlic to blend in to the radishes 5 minutes before they are done roasting.
Spread radishes out in a large baking dish or baking sheet, making sure the radishes are not crowded. I line the baking sheet with parchment paper.
Bake for 25 minutes. Add the minced garlic and dried herb and bake for an additional 5 minutes or until radishes are golden brown and cooked through.
Serve warm with dip. The radishes can be stored in the refrigerator for a few days.