Preheat oven to 350°F. On a large sheet pan place the carrots, Brussels sprouts and potatoes on the pan. Drizzle with olive oil, mix well with your hands, and season generously with salt and pepper.
Spray a wire rack with cooking spray then place on top of the sheet pan with veggies.
On a cutting board, sprinkle poultry seasoning, salt and pepper generously on top of the turkey breast skin and then under the turkey breast skin.
Then pour in the 1 tablespoon of honey under the skin. Try not to get any honey on top of the skin.
Carefully place the turkey breast on top of the wire rack. Bake for 1 hour and 30 minutes or until the internal temperature of the turkey breast is 165°F. I added 1 tablespoon of unsalted butter after 30 minutes of cooking and then scooted the turkey breast to the other side of the pan so that the drippings would hit the other side of the vegetables. Then at the hour mark I did the same thing. The butter will help brown the skin and season the vegetables.
Let the turkey breast rest for 5 minutes, then slice in 1/2-inch pieces.
Divide the vegetables evenly and plate the turkey. Enjoy immediately.