Herb butter coated asparagus, carrots, and bell peppers, arranged in a cedar wrap and roasted in the oven.
Preheat oven to 400 F. Prepare the cedar wraps by soaking in white wine for 10 minutes. Trim the woody ends from the asparagus and slice the bell peppers. Use a vegetable peeler to shave long, thin slices from the carrot. Stir the chopped parsley into the melted butter.
Lay out the soaked cedar wraps and divide the vegetables evenly between them. Drizzle the vegetables equally with herb butter, paying special attention to any exposed ends that stick out from the wrap, then season with salt and pepper.
Close up the wraps and tie each one with kitchen string. Place on a baking pan and roast in the oven for 15 minutes, or until vegetables are crisp tender.