Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "789f7b15c24b4208b14c56deffa57afc",
    "updated": "2025-04-24T10:27:19.210Z",
    "title": "Brussels Sprouts with Pickled Carrots, Walnuts, and Citrus Vinaigrette",
    "subtitle": null,
    "description": "This Brussels sprouts dish is best served warm or at room temperature.  For make-ahead meals, remove it from the refrigerator 20 minutes before serving.  Consider adding toasted cooked farro for a more substantial meal. The citrus vinaigrette can be stored in the refrigerator for up to two weeks.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil",
          "garlic clove, smashed and peeled",
          "brussels sprouts, trimmed and halved lengthwise",
          "kosher salt and freshly cracked black pepper",
          "about ½ cup roughly chopped or slivered pickled carrots, store-bought or homemade",
          "walnuts, hazelnuts, or pecans lightly toasted and smashed or roughly chopped",
          "scallions, trimmed (including ½ inch off the green tops), thinly sliced",
          "citrus vinaigrette",
          "lightly packed roughly chopped cilantro leaves",
          "lightly packed roughly chopped flat-leaf parsley leaves"
        ]
      }
    ],
    "instructions": [
      "Heat a large skillet over medium heat.",
      "Add 1/4 cup of olive oil and the garlic to the skillet. Cook for approximately 5 minutes, until the garlic is softened, fragrant, and golden brown, being careful not to burn it.",
      "Remove the garlic from the skillet and set it aside to prevent burning while the Brussels sprouts cook.",
      "Slightly increase the heat and add the Brussels sprouts to the skillet, cut side down.",
      "Season generously with salt and pepper. Cook for 8 to 10 minutes, until tender but not mushy.",
      "If the sprouts brown too quickly, reduce the heat to medium.",
      "Return the crushed garlic to the pan, distributing it among the sprouts.",
      "Once the sprouts are cooked, remove the skillet from the heat. Add the pickled carrots, half of the nuts, and all of the scallions. Toss well to combine and gently warm the added ingredients.",
      "Pour the vinaigrette over the sprout mixture and toss again.",
      "Add half of the cilantro and parsley and toss to combine.",
      "Taste and adjust the seasoning with additional salt, pepper, or vinaigrette as needed for a vibrant flavor.",
      "Just before serving, add the remaining nuts, cilantro, and parsley, along with a touch more vinaigrette if desired.",
      "Serve the dish slightly warm or at room temperature."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Brussels sprouts are sometimes sold on the stalk at farmers' markets. While visually appealing, purchasing them this way doesn't improve their quality and results in more compostable waste."
  }
]