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": "15242ecba4ad48c9bfb45cab6e271fe9",
    "updated": "2025-04-23T20:33:57.378Z",
    "title": "Elevated Brussels Sprouts with Hazelnuts and Truffle Oil",
    "subtitle": "Egg-free, Gluten-free, Vegetarian",
    "description": "Inspired by my grandmother's collection of handwritten recipes, particularly one she called \"company chicken,\" I've created my own special occasion vegetarian dish.  This recipe features Brussels sprouts prepared two ways – roasted until golden and pan-fried until crispy – then combined and elevated with truffle oil, toasted hazelnuts, and fresh parsley. It's perfect for a holiday gathering or any time you want to make a meal feel extra special.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "brussels sprouts",
          "olive oil plus 1 tablespoon, divided",
          "kosher salt",
          "butter",
          "hazelnuts, chopped",
          "garlic clove, minced",
          "truffle oil, as needed",
          "chopped fresh flat-leaf parsley, for garnish",
          "flaky salt"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Cut half of the Brussels sprouts in half lengthwise through the base.",
      "Remove and discard the base from the remaining Brussels sprouts. Pull off and reserve the outer leaves.",
      "Spread the halved and whole Brussels sprouts on a large rimmed baking sheet.",
      "Drizzle 1/4 cup olive oil over the Brussels sprouts and sprinkle with kosher salt. Toss everything together using clean hands.",
      "Roast for approximately 25 minutes, turning occasionally, until the sprouts are deeply golden brown and starting to crisp.",
      "While the sprouts are roasting, melt the butter in a large skillet over medium-high heat.",
      "Add the chopped hazelnuts and minced garlic to the skillet and cook until golden, about 3 minutes.",
      "Season the hazelnut mixture with kosher salt to taste and transfer to a bowl.",
      "Add the remaining 1 tablespoon of olive oil to the skillet and return it to medium-high heat.",
      "Once the oil shimmers, add the reserved Brussels sprouts leaves and a sprinkle of kosher salt.",
      "Sauté the leaves until crispy, about 2 minutes, then remove from heat and set aside.",
      "Once the roasted Brussels sprouts are nicely crisped, transfer them to a serving platter.",
      "Drizzle truffle oil over the sprouts, then sprinkle with the toasted hazelnuts and parsley.",
      "Finally, top with the crispy Brussels sprouts leaves and a sprinkle of flaky salt."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Using a food processor will speed up the hazelnut chopping process."
  }
]