Preheat the oven to 375 degrees. Spray a baking sheet with olive oil cooking spray.
Peel and slice the beets into 8 same-sized wedges. Place the yellow beets into a bowl and drizzle a couple of teaspoons of olive oil on them then season with sea salt and freshly cracked pepper. Toss to coat evenly then place on the baking sheet.
Place the red beets into the same bowl and drizzle a couple of teaspoons of olive oil on them then season with sea salt and freshly cracked pepper. Toss to coat evenly then place on the baking sheet.
Add a few thyme sprigs to the baking sheet.
Side Note: I season them separately so the red beets don't dye the yellow beets.
Place the beets into the oven and roast for 15 minutes; flip and continue to roast for another 15-20 minutes or until tender.
Remove from the oven and either serve immediately or store in a sealed storage container to use throughout the week. Enjoy.