An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Ranch Broccoli and Torn Herbs

Great as a side dish, these broccoli heads are cut into “trees,” perfect for little hands to pick up or to eat plated as a warm salad.

Cooking for 6 people


  • 2 tbsp. torn fresh herbs (basil, dill, parsley)
  • 2 lb. broccoli (1 large head)
  • 3 tbsp. extra-virgin olive oil
  • kosher salt and ground black pepper, to taste

Ranch Dip

  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1 tbsp. Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
  • lemon juice, to taste

1 Food Prep

  • Trim off the woody bottom half of your broccoli stems. Then, cut the head of your broccoli in half and cut each half into 1” wedges or “trees”.

  • Lay your broccoli pieces out on a sheet tray or in a large bowl.  Drizzle your olive oil over the broccoli and season with salt and pepper. Use your hands to gently toss, making sure to coat each piece of broccoli with oil and seasoning.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your broccoli directly onto the grate and cook for about 10–12 minutes, flipping every few minutes, until knife-tender and slightly charred.

  • While your broccoli cooks, mix together your ranch dip ingredients. Once you remove your broccoli from the grill, drizzle your ranch dip over the warm broccoli and top with fresh torn herbs.

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5 Reviews
Rated 2 out of 5 by from I’m Not Sure About This I followed the directions exactly. I left them on for the min time, but a lot of them charred. The parts that charred didn’t taste good at all & basically disintegrated into ashes as soon as I put them in my mouth. I wasn’t a fan of these. I really liked the ranch sauce. I also put it on my salmon…yumm. I’ll try again and keep a better eye on them. My grill may cook them faster than the directions state.
Date published: 2023-05-31
Rated 2 out of 5 by from Very Unimpressed I wish I could say otherwise, but we weren’t a fan of the grilled broccoli. The ranch dip was really good, but the broccoli, not so much. I cooked it for the minimum time, flipping it very 3 min. They were too charred. Maybe cooked too long? I hate to say, I won’t be trying this again.
Date published: 2023-05-31
Rated 5 out of 5 by from Veggies! This is really easy to make and delish! Healthy too.
Date published: 2023-05-29
Rated 5 out of 5 by from yum veggies love this yummy recipe !! so healthy!!!! it is fast and easy
Date published: 2023-05-27
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