Caramelized Onions:

1. On medium heat, add olive oil to a large skillet.
2. Add thinly sliced onion and using a wooden spoon, break the slices apart to coat with olive oil.
3. Lower the heat to medium-low, cover the skillet with a lid and let cook for 5 minutes.
4. Remove the lid and sauté for another 10 minutes.
5. Add sugar and sauté until a medium golden brown, about 10 minutes more. Remove onions from skillet and set aside.

Brussels Sprouts:

1. Preheat oven to 400 degrees Fahrenheit.
2. In order to remove sprouts from a large stalk, gently twist off individual sprouts and place them into a large bowl.
3. Remove sprouts from bowl and cut off the rough, knobby stem.
4. Cut the sprouts in half lengthwise and transfer back into bowl.
5. Drizzle and coat with olive oil, salt and pepper.
6. Line a baking sheet with parchment paper and place sprouts on baking sheet, cut side down.
7. Roast sprouts 15 to 20 minutes, depending on the size of the sprouts. The cut side should be browned and crispy in places.
8. When sprouts are finished roasting, you have the option of cutting them in half lengthwise again if you prefer the sprouts to have a slightly shredded texture.
9. Add the caramelized onions, dates and walnuts and toss to combine. Serve warm or at room temperature, and enjoy!