Crown Roast of Pork with Roasted Root Vegetables

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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