I love the nuttiness of Jerusalem Artichokes and love roasting them instead of potatoes. This simple recipe combines thyme, salt, peper and adds Kumquat for an extra citrusy tinge. I was originally planning to use lemon zest or a wedge of lemon but saw kumquat at famers' market and loved what they did to the recipe. You can put kumquat / lemon from the beginning but I personally find that the citrus then overwhelms thyme and is too strong, so I prefer to add it in later in the process.

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