1. Prep Dutch Oven.
2. Spread halved Brussels sprouts, apples (peeled, cored, and cut into chunks), and onion onto the dutch; drizzle with olive oil. Season with salt and black pepper; stir until evenly coated.
3. Bake in dutch until Brussels sprouts are tender, 20 to 25 minutes.
4. Transfer Brussels sprouts mixture to a serving bowl. Fold in raisins and walnuts; drizzle with wine. Toss to coat.