Just a winning combination of flavors that make a great side dish.
Trim and halve the brussels sprouts.
In a large saute pan over medium heat, melt the butter with the olive oil. Add the brussels sprouts cut-side down, and season lightly with salt and pepper. Cook until the brussels sprouts are golden brown, adding more olive oil if the pan gets too dry. Stir the brussels sprouts and add the wine or lemon juice to deglaze the pan for about 2 minutes. Add the chicken stock and cook at medium high heat, stirring occasionally until the brussels sprouts are tender. Taste and season with salt and pepper to taste.
In a serving bowl, combine the brussels sprouts with the dates and walnuts. Serve immediately.