Brussels Sprouts with Olive Oil and Capers, A's (reserved)

Makes about 8 servings ?

2-lbs. fresh Brussels Sprouts, trimmed and halved, about 8 cups
Extra Virgin olive oil
Kosher salt?
Freshly-ground black pepper?
Vinegar or brine?

Heat oil in a large heavy skillet over Medium heat. Add Brussels Sprouts to skillet and season with salt and pepper. 

Cook, stirring often, until well browned in spots and beginning to soften, about five to seven (5–7) minutes. 

Reduce heat to Low and add capers; cook, stirring often, until ..... 

Stir in ......

Season to taste with salt and pepper. Serve warm.