In this work, a green self-magnetization roasting technology for producing magnetite was proposed withoutadding additional. The regulatory mechanisms of the main factors (siderite dosage, roasting temperature,and roasting time) on the self-magnetization roasting process were investigated. In-situ kinetic ofthe self-magnetization roasting process was analyzed by the infrared gas analyzer, and the phase transformationwas investigated by in-situ X-ray diffraction and Mössbauer. Under the optimal roasting conditionsof 30% siderite dosage, 730 C, and 7.5 min, the iron concentrate with Fe grade 68.82% and Ferecovery 99.48% was obtained. The kinetic and phase transformation results indicated that the selfmagnetizationroasting process was divided into two stages: siderite pyrolysis in the prophase stage,and hematite reduced to magnetite by reductant (FeO and CO) from siderite pyrolysis in the anaphasestage. The SEM analyses showed that the newborn magnetite crystals were mainly coarse-grained andneedles, which fitted the kinetics characteristics for the Nucleation model. Using self-magnetizationroasting technology, siderite and hematite would promote mutual reduction to improve product magnetismand roasting efficiency without adding reductant. Also, self-magnetization roasting will enhancethe utilization rate of siderite, and it contributes to energy conservation and CO2 emission reduction.