Baked turkey breast with vegetables

Ingredients:

• 1 turkey breast (1.5-2 kg), defrost
• 500 g sweet potatoes sweet potato, cut in half, if the potatoes are large, cut into four parts
• 500g small parsnip roots, peeled and halved
• 1 fennel bulb, cut into thin rings, chopped greens
• 1 large red onion, cut into 8 pieces
• 1/2 cup dried apricots
• 2-3 sprigs rosemary
• 1/2 tsp chopped rosemary leaves
• 1 small clove of garlic, chopped
• Grated zest and juice of half a lemon
• 2 tbsp. l. olive oil
• 1 tbsp. honey
• Coarse salt and freshly ground black pepper

Preparation:

1. Preheat oven to 190°C (375°F). Combine 1 tablespoon olive oil, honey, and 2 tablespoons water in a bowl. Place the potatoes, parsnip roots, fennel bulb, onion, dried apricots, and rosemary sprigs in a baking dish. Season with ½ teaspoon each of salt and pepper, drizzle with the honey mixture, and toss to combine. Bake until tender, about 30 minutes.
2. Meanwhile, in a bowl, combine 1 tablespoon of olive oil, garlic, lemon zest, and chopped rosemary. Rub the mixture over the turkey breast. Season with salt and pepper and let rest at room temperature.
3. Place the turkey on top of the vegetables and roast until golden brown, about 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the breast registers 165°F (75°C). Cover with foil if the meat begins to burn. Remove the pan from the oven and transfer the turkey breast to a cutting board. Let it rest for 20 minutes.
4. Sprinkle the vegetables with fennel and drizzle with lemon juice. Slice the turkey and serve with the vegetables.
   
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