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": "3d80601c364345cb8c9d679512afa49c",
    "updated": "2025-04-24T07:27:34.957Z",
    "title": "Roasted Parsnips, Sweet Potatoes, and Red Onions with Caper Vinaigrette",
    "subtitle": "",
    "description": "This recipe provides a foundation for countless roasted vegetable combinations. The key is balancing the sweetness of the roasted vegetables with a bright, fresh vinaigrette. Feel free to substitute your favorite root vegetables like rutabaga, carrots, or beets.  A final touch of fresh herbs (basil or mint), lemon zest, harissa paste, or crushed garlic can also enhance the flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "parsnips (1/2 lbs total)",
          "red onions",
          "olive oil",
          "thyme sprigs",
          "rosemary sprigs",
          "garlic, halved horizontally",
          "salt and black pepper",
          "sweet potatoes (14 lbs total)",
          "cherry tomatoes, halved",
          "lemon juice",
          "small capers (roughly chopped",
          "maple syrup",
          "dijon mustard",
          "toasted sesame seeds (optional)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F.",
      "Peel the parsnips and cut them into 2-inch long and 1/2-inch wide pieces.",
      "Peel the red onions and cut each into six wedges.",
      "In a large mixing bowl, combine the parsnips, onions, 1/2 cup olive oil, thyme sprigs, rosemary sprigs, halved garlic head, 1 teaspoon salt, and black pepper to taste. Mix thoroughly.",
      "Spread the vegetable mixture evenly in a large roasting pan.",
      "Roast for 20 minutes.",
      "While the parsnips and onions are roasting, trim the ends of the sweet potatoes and cut them, with skins on, into wedges.",
      "Add the sweet potato wedges to the roasting pan and stir well.",
      "Continue roasting for another 40 to 50 minutes, or until the vegetables are tender and golden brown.",
      "Add the halved cherry tomatoes to the pan and roast for a final 10 minutes.",
      "While the vegetables are finishing, prepare the vinaigrette by whisking together the lemon juice, capers, maple syrup, Dijon mustard, the remaining 2 tablespoons of olive oil, and 1/2 teaspoon of salt.",
      "Remove the roasted vegetables from the oven and immediately pour the vinaigrette over them. Stir well to coat.",
      "Taste and adjust seasoning as needed.",
      "Sprinkle with toasted sesame seeds, if desired, and serve directly from the roasting pan."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]