Crown Roast of Pork with Roasted Root Vegetables

Ingredients

• 1 tablespoon light brown sugar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons plus 1 teaspoon kosher salt
• 1 tablespoon plus 1 teaspoon freshly ground black pepper
• One 8- to 10-pound 10-bone crown pork roast, bones frenched, at room temperature
• 3 pounds root vegetables (turnips, parsnips, sweet potatoes, celery root), peeled and cut into large chunks
• 2 small red onions, peeled and quartered
• 2 tablespoons extra-virgin olive oil
• 4 sprigs fresh thyme, plus more for garnish
• 2 tablespoons unsalted butter, at room temperature
• 1/4 cup maple syrup
• 1 cup dry white wine
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped

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