Roast Turkey Breast With Glazed Vegetables

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2 tablespoons extra-virgin olive oil

1 tablespoon honey

1 pound sweet potatoes, halved or quartered if large

1 pound small parsnips, peeled and halved

1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds

1 large red onion, cut into 8 wedges

1/2 cup dried apricots

2 to 3 sprigs rosemary, plus 1/2 teaspoon chopped rosemary leaves

Kosher salt and freshly ground pepper

1 small clove garlic, minced

Grated zest and juice of 1/2 lemon

1 skin-on, bone-in turkey breast half (3 1/4 to 4 pounds)