Preheat the oven to 400ºF.
In a 12-inch oven-safe skillet, heat the olive oil over medium high for one minute. Add the Brussels sprouts and cook undisturbed 2 minutes, shake the pan to redistribute the sprouts and cook for two more minutes to get some of the sprouts surface blackened browned and starting to crisp.
Transfer the skillet to the oven and roast the Brussels sprouts for about 10 more minutes
Meanwhile with an immersion blender, ,combine the goat’s milk, yogurt, goat cheese, buttermilk, lemon juice, microplaned garlic, lemon zest, kosher salt and Tabasco and pulse until smooth.
Remove the Brussels sprouts from the oven. Turn the broiler to high. Pour the goat’s milk mixture into the sprouts and stir to combine. . Sprinkle with the Parmesan and almonds. Return to the oven and broil for 2 minutes, or until the cheese has melted. Add another minute if it looks like it needs more browning time. Remove and top with the Basil, Mint and Parsley. Grind fresh Black pepper onto the dish and finish with a sprinkling of Kosher Salt to taste.