4 medium parsnips (about 1 pound), peeled, cut into planks 2 1/2 inches long by 1/2 inch thick
1 small onion, cut into 1/2-inch wedges
2 tablespoons olive oil
1 tablespoon fresh rosemary leaves, chopped
2 firm, crisp apples, such as Honeycrisp or Pink Lady, peeled, quartered, cored and cut into 1/2-inch-thick wedges
1 tablespoon unsalted butter, melted
2/3 cup sugar
2 tablespoons apple cider vinegar
2 ounces Parmesan, grated (about 1/2 cup)
All-purpose flour, for dusting
1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
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