Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "388c04bc605c4f218e4b9e1474402a85",
    "updated": "2025-04-24T09:44:35.467Z",
    "title": "Roasted Radishes with Brown Butter, Chili, and Honey",
    "subtitle": "While raw radishes and fresh butter are a classic combination, this recipe roasts them together for a toasty, nutty flavor. A touch of vinegar, a pinch of chili, and a drizzle of honey create a balanced and surprisingly satisfying dish.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil",
          "radishes, with their tops if they're nice and fresh, radishes halved lengthwise if large",
          "kosher salt and freshly ground black pepper",
          "dried chile flakes",
          "unsalted butter",
          "red wine vinegar",
          "honey"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F.",
      "If using radish greens, remove them from the bunches and wash thoroughly in cool water, as you would with salad greens. Once clean, spin them dry in a salad spinner.",
      "Lightly coat a large ovenproof skillet with olive oil and heat over medium-high heat. Place the halved radishes cut-side down in the skillet and cook until lightly browned, approximately 3 minutes. Transfer the skillet to the preheated oven and roast until the radishes are golden brown and beginning to tenderize, about 10 minutes.",
      "Add the radish greens to the skillet and continue roasting until the radishes are fully tender and the greens have wilted, about 5 minutes more.",
      "Remove the skillet from the oven and place it over low heat on the stovetop (caution: the handle will be hot!). Season generously with salt, black pepper, and ½ teaspoon of chili flakes. Add the butter and cook until melted and beginning to brown and develop a nutty aroma, about 2 to 3 minutes.",
      "Pour the vinegar into the skillet and gently toss everything to combine. Drizzle with honey and toss again. Taste and adjust seasoning as needed with additional salt, black pepper, chili flakes, vinegar, or honey. Serve warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Radishes have a bright, peppery flavor that can become more pronounced later in their growing season or during hot weather. To mellow their spiciness, you can peel them (as most of the heat resides in the outer layer) or cook them. Sautéing or roasting significantly reduces their peppery bite."
  }
]