Peel first 3 ingredients; cut each into 8 wedges. Toss together vegetable wedges, chicken broth, and next 3 ingredients in a large bowl. Spread wedges evenly in a 15- x 10-inch jellyroll pan; pour chicken broth mixture over vegetables in pan.
Bake at 375° for 20 minutes.
Peel turnips, and cut each into 8 wedges. Add to baked vegetables, stirring to coat well; bake 20 more minutes or until liquid is absorbed.
Stir together lemon juice and honey; add to vegetables, tossing well.
Note: To make ahead, chill vegetables after baking 40 minutes. Remove from refrigerator; let stand 30 minutes. Bake, covered, at 375º for 15 minutes; toss with lemon juice mixture.