In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
While still whisking, slowly pour in the olive oil. Whisk until smooth.
Whisk in the dill, salt and lemon zest.
Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of 'bite'.
Place carrots in a large bowl or pan and drizzle with the vinaigrette. Toss to coat and let set for 5 minutes to absorb the dressing.