Preheat oven to 400˚F.
Make 12 small slits all over roast and stuff them with garlic. Slather the roast with EVOO. Combine rosemary, thyme, fennel and red pepper flakes in a small bowl and rub all over top of roast. Roast 50-55 minutes until a thermometer inserted into the meat reads 145˚F.
While roast cooks, in a saucepot over medium-high heat, combine cranberries with pomegranate juice, red wine and sugar, and boil until berries pop and sauce thickens. Turn off heat.
While cranberry sauce cooks, boil potatoes and parsnips until tender. Drain and return to hot pot. Mash with salt, pepper, Boursin, milk and 2 tablespoons butter. Cover to keep warm. Add more milk if potatoes get too tight.