Preheat the oven to 375°F (190°C).
In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, salt, and smoked paprika to make the Cajun seasoning.
Pat the turkey breast dry with paper towels. Rub 1 tablespoon of olive oil evenly over the turkey breast.
Generously rub the Cajun seasoning mixture all over the turkey breast, ensuring even coverage.
In a large roasting pan, toss the carrots, red potatoes, red bell pepper, yellow onion, and minced garlic with the remaining 1 tablespoon of olive oil. Season with a pinch of salt and black pepper.
Place the seasoned turkey breast on top of the vegetables in the roasting pan.
Pour the chicken broth into the bottom of the roasting pan to keep the vegetables moist during baking.
Cover the roasting pan loosely with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for an additional 30 minutes, or until the internal temperature of the turkey breast reaches 165°F (74°C) and the vegetables are tender.
Remove the turkey breast from the oven and let it rest for 10 minutes before slicing.
Serve the sliced turkey breast alongside the roasted vegetables.